Organic Dried Whole Rice Koji 300g

Koji is an important ingredient in the Japanese kitchen. It is used to kick start the fermentation process in some key-ingredients like mirin, sake, soy sauce, amazake and miso. Miso, for example, is made by cooking soybeans, salt, and water and mixing it with the koji till it becomes the paste we all know.
By itself, Koji can be used to make shio koji (salt koji): simply mixing the koji rice with salt and water and fermenting it at room temperature for a couple of weeks, you will create a paste full of flavor and healthy nutrition!
With this paste, you can experiment endlessly: use it as a substitute for salt, to pickle vegetables, and to marinate your meat or tofu. 

Koji is becoming increasingly popular with chefs all over the world due to its unique, 'umami' flavor and its healthy germs that promote gut health. 

About organic brown rice koji

Organic brown rice koji is made from rice grown without using any pesticides, chemical fertilizers, or animal fertilizers. In addition, groundwater is used for brewing. A lot of water is required when making koji from rice. In Fukui Prefecture, the water quality is good, and at Marukawa Miso, groundwater is assembled and used for brewing. They pass annual water quality test, and the abundant groundwater, which is free of chemical substances that can be drunk as is. 

Shelf life: 6 months
Storage method: Avoid direct sunlight and store in a cool, dark place
Raw materials: Organic rice (Japan) * The rice production area may change depending on the season. The production area is one of "Akita, Niigata, Fukui, Miyagi, Yamagata, Shiga, Okayama".

About organic brown rice koji

Organic brown rice koji is made from rice grown without using any pesticides, chemical fertilizers, or animal fertilizers. In addition, groundwater is used for brewing. A lot of water is required when making koji from rice. In Fukui Prefecture, the water quality is good, and at Marukawa Miso, groundwater is assembled and used for brewing. They pass annual water quality test, and the abundant groundwater, which is free of chemical substances that can be drunk as is.

Marukawa Miso's unique koji mold technology

Most breweries purchase seed koji from seed koji shops, but Marukawa Miso has the technology to collect koji mold that exists in the air of miso breweries in-house. The four types of koji mold that exist in nature that have lived in the brewery for about 100 years create a rich flavor that cannot be tasted anywhere else.

How to use dried koji

For 300g of dried koji, add 80g~100g more water than when making raw koji, and make amazake, salt koji, miso, etc. just like raw koji.

If you add water to the dried koji, it will be 400g of raw koji.