How to Use Rice Koji in your Recipes

Discover the Magic of Isesou Koji: A Natural Flavor Enhancer and Health Booster

Koji, a traditional Japanese ingredient, has been cherished for centuries for its ability to transform simple ingredients into rich, flavorful dishes. At Isesou, they take pride in offering a range of high-quality koji products, including Malted Dried Rice Koji and Malted Dried Sprouted Brown Rice Koji, each crafted with care to bring out the best in your cooking. Whether you're a seasoned chef or a home cook exploring new flavors, Isesou Koji is your gateway to creating delicious, umami-packed dishes while reaping the health benefits of this ancient fermentation marvel.

What is Koji, and Why Should You Use It?

Koji is made by fermenting grains like rice, barley, or soybeans with Aspergillus oryzae, a beneficial mold. This fermentation process breaks down the starches and proteins in the grains, creating natural enzymes, amino acids, and sugars that enhance flavor and nutrition. Koji is the secret behind many beloved Japanese staples, such as miso, soy sauce, and sake, but its uses extend far beyond traditional recipes.

One of the standout benefits of koji is its ability to act as a natural replacement for MSG (monosodium glutamate). While MSG is often criticized for its artificial origins and potential health concerns, koji provides a natural source of umami, the savory "fifth taste" that elevates dishes without the need for additives. By incorporating Isesou Koji into your cooking, you can achieve deep, complex flavors while keeping your meals wholesome and additive-free.

The Unique Benefits of Sprouted Brown Rice Koji

Isesou Miyako Malted Dried Sprouted Brown Rice Koji takes the benefits of koji to the next level. Made from germinated brown rice, this koji is packed with vitamin B1, dietary fiber, and GABA (gamma-aminobutyric acid), a compound known for its calming effects and potential to support heart health. The sprouting process enhances the nutritional profile of the rice, making this koji not only a flavor powerhouse but also a healthful addition to your diet.

While traditional rice koji is light in color and flavor, sprouted brown rice koji has a deeper, nuttier profile and a slightly darker hue. This means it may add a subtle tint to your final dish, but this is simply a reflection of its wholegrain goodness. Don’t let the color deter you—this koji works beautifully in traditional recipes, adding a unique depth of flavor and a nutritional boost.

Versatility in Your Kitchen

Isesou Koji is incredibly versatile and can be used in a variety of ways:

• Marinades: Tenderize and flavor meats, fish, or tofu.

• Fermentation: Create your own miso, soy sauce, or amazake (a sweet fermented rice drink).

• Seasoning: Add depth to soups, stews, and sauces.

• Baking: Experiment with koji-infused breads or desserts for a unique twist.

Whether you're using our 200g, 800g, or 1kg packs of Malted Dried Rice Koji, or exploring the rich flavors of our 250g or 1kg Sprouted Brown Rice Koji, you’ll find endless possibilities to elevate your cooking. And for those who love experimenting with different grains, our Isesou Miyako Dried Malted Wheat Mugi Koji - 1kg offers another delicious option.

Stay tuned as we dive into specific recipes and tips for using Isesou Koji in your kitchen. From traditional Japanese dishes to modern culinary creations, koji is your secret ingredient for flavor and health. Ready to get started? Explore our full range of koji products here and bring the magic of fermentation into your home!

Unlock the Culinary Potential of Isesou Koji: Recipes for Shiokoji, Miso, and Amazake

Here are easy-to-follow recipes on their rice koji packages translated from Japanese in to English that will help you make the most of your Isesou Koji. From savory shiokoji to rich miso and sweet amazake, let’s explore how to create these traditional Japanese staples at home.

1. How to Make Shiokoji

Shiokoji is a versatile seasoning paste that can be used as a marinade, dressing, or flavor enhancer. It’s a natural umami powerhouse and a great alternative to salt or soy sauce.

Ingredients:

• Rice Koji: 200g

• Salt: 60g

• Hot water: 300cc

Instructions:

1. Dissolve Salt: Add the salt to the hot water and stir well until the salt is completely dissolved. Wait until the water has cooled down to 60°C.

2. Mix Ingredients: In a bowl, break up the rice koji by hand and combine it with the saltwater mixture.

3. Fermentation: Transfer the mixture into a container. Cover it loosely and let it ferment at room temperature for about 7 days in summer or 2 weeks in winter. During fermentation, mix the shio koji once a day.

Storage:
Store in a refrigerator for up to 3 months.

How to Use Shiokoji:

• Marinate meats, fish, or tofu for tenderizing and flavoring. Coat the ingredients with shio koji and let them marinate in the fridge for 1-2 days. Remove the shio koji from the surface before cooking your meat or fish, and cook over medium heat.

• Add a spoonful to soups, stews, or stir-fries for a savory boost.

• Use as a seasoning for vegetables or grains.

2. How to Make Miso

Miso is a fermented soybean paste that’s a staple in Japanese cuisine. It’s rich in probiotics, umami, and nutrients, making it a healthy addition to your pantry.

Ingredients:

• Soybeans: 800 grams

• Rice Koji: 800 grams

• Salt: 320 grams (adjust based on taste)

• Soybean cooking liquid / Bean broth: 360ml

Tools:

• Container: To ferment the miso in.

• Pot: To cook the beans.

• Bowls: 2 bowls.

• Strainer: To strain the cooked beans.

• Wrap or baking paper: To place between the mixture and the inner lid.

• Masher or a food processor: To mash the beans.

• Inner lid: To cover the mixture.

• Weights or a stone: To press the inner lid down.

• Outer lid: To close the container.

Preparation:

1. Soak Soybeans: Soak the soybeans in water (use 3 times more water than the beans) for 8-12 hours.

2. Cook Soybeans: Boil the soaked soybeans until soft (about 3-4 hours). Alternatively, use a pressure cooker for 10-15 minutes. The beans should be soft enough to mash easily with your fingers.

3. Mix Koji and Salt: In a separate bowl, mix the koji rice with salt.

4. Drain the Beans: Use a strainer to drain the cooked beans. Remember to keep the bean broth.

5. Mash the Beans: Mash the beans while they are still hot. You can use a masher or a food processor for this step.

6. Mix the Koji and Salt with the Bean Broth: Ensure the bean broth has cooled down to lukewarm temperature, then mix it with the koji and salt mixture.

7. Combine the Koji and Mashed Beans: Pour the salt and koji mixture into the mashed beans. If the mixture is too dry, add more bean broth. The texture should be like moldable clay.

Fermentation:

1. Pack the Mixture: Transfer the mixture into a container, pressing down firmly to remove any air pockets.

2. Sprinkle Salt: Sprinkle a layer of salt on the surface to prevent mold.

3. Cover and Press: Place a sheet of baking paper or wrap over the mixture, then place the inner lid on top. Add weights or a stone to press down the inner lid.

4. Seal the Container: Cover with the outer lid and close the container securely.

5. Ferment: Let it ferment at room temperature for 6 months in winter or 3 months in summer. During fermentation, flip the top and bottom of the mixture once (天地返し) and remove any mold if it appears.

Storage:
Once fermented, store the miso in the refrigerator.

How to Use Miso:

• Make classic miso soup.

• Use as a glaze for fish or vegetables.

• Add to dressings, marinades, or sauces for a rich umami flavor.

When is Miso Ready to Eat?
The miso is ready to eat when it develops a strong, distinctive aroma and the saltiness mellows, becoming more rounded. Once ready, store it in the refrigerator.

Enjoy the Benefits of Live Koji and Enzymes:
Incorporate live koji and enzymes into your daily life! Try adding 1 teaspoon (4-5 grams) of miso to lukewarm water or broth. It’s recommended to enjoy this once to three times a day.

3. How to Make Amazake

Amazake is a sweet, fermented rice drink that’s naturally rich in enzymes and nutrients. It’s a comforting beverage or dessert that’s perfect for any time of the year.

Ingredients:

• Rice Koji: 200 grams

• Rice: 150 grams

Instructions:

1. Prepare Porridge: Cook the rice with 3 times the amount of water in a rice cooker to make porridge.

2. Cool the Porridge: Once the porridge has cooled to 60°C, break the rice koji into small pieces and mix it into the porridge.

3. Keep It Warm: Maintain the mixture at a temperature of about 60-65°C (140-149°F). Use a thermometer to monitor the temperature.

4. Ferment: Once the desired temperature is reached, maintain it for about 6-10 hours. You can use a rice cooker or wrap the pot in towels to keep it warm. Stir occasionally.

5. Serve: After fermentation, you can enjoy Amazake warm or chilled. It can be sweetened further if desired.

Storage:
Store any leftovers in the refrigerator. It can last for about a week.

How to Use Amazake:

• Enjoy as a warm or chilled drink. Adding a pinch of salt enhances the flavor too.

• Use as a natural sweetener in smoothies, desserts, or baked goods.

• Add to oatmeal or yogurt for a nutritious breakfast.