Top 10 Best Rice Koji

Contents 1kg. Calories -. Ingredients Rice domestic. Product Size width depth height 220 40 .

Highly suited for aged beef, this KOJI is called KAN KOJI, which is the Japanese traditional all-purpose umami seasoning of rice paste for aging marinade. By just marinating meatbeef, pork, chicken, whatever, seafoods, or vegetables, it brings out the natural aging umami flavor of the ingredients, tenderize their flesh, and also removes the smell of meat seafoods. Recommended for AGED BEEF.. Very easy to cook for aged flavor. Just marinate with an ingredient. For meat seafoods, you can enjoy the aging flavor by grilling. For fresh salmon or ham, you can use them for carpaccio or salad. For vegetables like cucumber, radish, cabbage, or lettuce, you can enjoy as Japanese traditional style pickles tsukemono.. Compared to shio koji, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than shio koji. KAN means a coldness of winter in Japanese. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan.. Made in AKITA with simple ingredientsRice, Sugar, Salt, Rice Koji, Made of 100 AKITA's rice. Located in northeast Japan, with its blessed climate abundant nature, AKITA is one of the finest place for rice cultivation and fermented foods on the earth.. No alcohol adding. No chemical additives. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853. Without relying on machine, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue..

Miyako koji square type 200g x 3. Raw material Aspergillus oryzae from Japan. Best-before date One year. Store under cool temperature. Round grain first-class rice is used for raw material no waste rice is used..

WHAT IS DRIED RICE KOJI steamed rice inoculated and fermented with koji starter sporeskoji-kin Aspergillus oryzae. This Organic Dried Rice Koji is made from Japanese domestic ingredients, 100 authentic. Use it to make Japanese fermented foods like miso, amazake, shio koji, shoyu koji, pickles, meat tenderizers, etc.. ORGANIC, ADDITIVES-FREE KOJI The only ingredient rice is harvested from Okayama, Japan. A premium, handmade koji by koji professionals that is naturally dried to preserve the original aroma and flavor of the koji. Pure rice koji has a subtle sweetness and balanced umami. KOJI IS A NUTRITIOUS FERMENTED FOOD INGREDIENT Packed with Vitamin B1, Vitamin B2, Vitamin B6, Biotin, Pantothenic Acids, and Essential Amino Acids. Koji is rich in digestive enzymes like amylase and protease, which then break down nutrients into more digestible nutrients to convert into energy and produce umami if used in dishes. EASY TO USE Dried Rice Koji is an easy-to-use ingredient to make Japanese fermented food. Even beginners can make amazake and miso without fail If powdered, you can use it as a meat tenderizer for aged steak and grilled chicken. STORAGE METHOD Can be stored for a long period. Store in cool places with low humidity for 12 months more if refrigerated. Refundable and replaceable if arrived damaged. Please contact us for product inquiries and how to use.

Miyako koji square type 200g. Raw material Aspergillus oryzae from Japan. Best-before date One year. Store under cool temperature. Round grain first-class rice is used for raw material no waste rice is used..

Japanese Organic Koji Rice is rich in enzyme and probiotics. Amazake Koji Rice Drink is good for losing weight. The amazake is non-sugar but sweet and rich in taste. Blend Amazake with yoghurt and fruits to make smoothie.. Our amazake does not contain alcohol. Everyone can safely drink the amazake. Made in Kurashiki, Okayama in Japan.

WHITEST KOJI STARTER SPORES 1 sachet of Powdered Kairyou Chouhaku-kin is the white colored koji mold Aspergillus oryzae for making rice koji, amazake, shio koji, white miso, light colored miso, etc. GOOD VALUE 100g3.5oz package can make 200kg 441 lbs of rice koji. Higher level of amylase and protease production, thus most suitable for white-colored fermented foods and drinks. WHAT IS KOJI STARTER a non-pathogenic filamentous type of fungus used to make koji that is responsible for many Japanese fermented foods like sake, mirin, miso, shoyu, amazake, shio koji, etc. PRODUCT OF HISHIROKU, KYOTO The quality koji starter by the 300 years long-established koji specialty shop, 100 Product of Japan. STORAGE GUIDELINES Please store in a refrigerator cold and dark place with a temperature lower than 15C. Immediate use is recommended.

Shio Koji is a new type Japanese seasoning, made from Rice-malt and salt. Use it for meat, fish and vegetables.. Soak meat or fish overnight in this sauce and then grill it..

KOJI is a made by growing KOJI KIN on grains such as rice, wheat and soybeans. It has long been used as a raw material for traditional Japanese foods such as miso, soy sauce, sake, sweet sake and pickles.. MIYAKOKOJI is dry KOJI. It is dried at low temperatures so the KOJI characteristics can be maintained as long as possible.. You can make Miso and Shio Koji yourself. The miso can be used to make miso soup and miso sauce. Salt and pepper make the meat and fish soft and delicious.. KOJI is said to clean the intestines and the blood. In addition, it is said that eating dry KOJI with 1 TSP of water cold or hot after eating is healthy..

SAVE when you buy 2-pack, 3-pack or 15 lbs Rhapsody rice or barley koji.. Allround starter culture to make miso, rice milk, amazake, shio koji, and pickles.. Handcrafted in Cabot, Vermont, USA.. We ship the Monday following the day you placed your order. Shipping takes 1-4 days depending on how far you are from Vermont. Please disregard arrival information in box at right..