Koji Rice

The key ingredient of Japanese fermentation cooking – dried, enzyme-active and versatile.

Koji rice is the foundation for many great applications and is treated in gastronomy almost like the discovery of salt.

Mild, lightly sweet and enzyme-active – traditionally cultivated on Italian rice, handcrafted and gently dried for maximum enzyme activity.

Suitable for:

Fermentation & traditional applications Miso, amazake, shio koji, sake and further fermented foods

Umami & flavour enhancement Marinades, sauces, broths, oils and plant-based dishes with depth

Baking & cooking Bread, doughs and hearty preparations with complex aromatics

Ageing & creative applications Dry ageing, fermented vegetables and experimental brewing and food projects

Contents: Dried koji rice – available in 250g, 500g, 2kg & 4kg

Ingredients: Rice, koji cultures (Aspergillus oryzae)

Allergens: May contain traces of gluten and soybeans.

Storage: Store dry and protected from heat. In an airtight jar, away from light – keeps for several months and stays enzyme-active.