TSURUMISO Rice Koji, 500g
TSURUMISO Rice Koji, 500g
TSURUMISO Rice Koji, 500g
TSURUMISO Rice Koji, 500g
TSURUMISO Rice Koji, 500g
TSURUMISO Rice Koji, 500g
TSURUMISO Rice Koji, 500g
TSURUMISO Rice Koji, 500g
TSURUMISO Rice Koji, 500g

TSURUMISO

Rice Koji 500g

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, … read more
SKU: 3002545
Availability: Usually ships in 24h.
Made in: Fukuoka, Japan
¥540
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Description  

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. This koji is made by a traditional miso maker who knows exactly how to get the best quality koji for his miso (see IICHI miso!)

Food Data  
Ingredients: polished rice, koji bacteria
Allergens: Allergen-free
Special Diet:
Vegan, Gluten free, Halal (Lawful), Kosher (Pareve),
Shipping & Returns  

Rice Koji 500g

¥540

Description

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. This koji is made by a traditional miso maker who knows exactly how to get the best quality koji for his miso (see IICHI miso!)

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