Isesou Miyako Dried Malted Rice Koji - 1kg

Dried rice koji made 100% from Japanese rice! Naturally snow white in color and dried at a low temperature to keep the cultures alive and extend the life of the Koji. Each Koji grain has been reduced in size so that it is easier for the user to incorporate into recipes.

Fermented foods are indispensable in the Japanese food culture and Koji is undeniably an important element in fermented foods such as miso, soy sauce and sake.

Can't miss out for making Miso, Amasake, Bettara-zuke Pickles, Koji-zuke Pickles, Shoyu Koji and Shiokoji.

Play around and make different styles of Miso:

Sendai Style Miso (仙台みそ): Koji 1kg, Soy Beans 2kg, Salt 900g, Water form boiling the beans 400g - Fermentation time 2 to 3 years

Shinsyu Style Miso (信州みそ): Koji 1kg, Soy Beans 1.6kg, Salt 700g, Water form boiling the beans 400g - Fermentation time 6 months to 1 year (over one summer)

Edo Style (Sweet) Miso (江戸みそ): Koji 1kg, Soy Beans 1kg, Salt 400g, Water form boiling the beans 450g - Fermentation time 63 months during summer time or 6 months in the winter

Ensyu Aijiro Style Miso (遠州相白みそ): Koji 1kg, Soy Beans 0.9kg, Salt 350g, Water form boiling the beans 450g - Fermentation time 3 months (20 - 30°C)

Saikyo Style Miso (西京みそ): Koji 1kg, Soy Beans 0.7kg, Salt 200g, Water form boiling the beans 450g - Fermentation time 5 to 7 days (40°C)

Suggested Use: Make Amazake (sweet sake), Miso and also try making your own Shio Koji to marinate your food.

Before using in your recipes, please mix the dried Koji with 120ml hot water (about 50C to 60C) and soak for 30 minutes to activate.

Ingredients: Japanese Rice

Storage: Keep in cool dry place, avoid direct sunlight. Refrigerate after opening.

Origin: Product of Japan

Interested in making Miso? Learn to ferment your own with Shima Shimizu in our Miso Making Class! Your children can start this at an early age and learn the science behind this in the KIDS Miso Making Class!