Try out our bundle pack that includes (1) 500 gram pack of freshly made Rice koji, and (1) jar of shio koji.
For our koji, we use medium grain rice, inoculated with koji-tane, sourced directly from Japan, incubated for 48 hours to reach full enzymatic potential.
Try your hand at your own home-made koji ferments using this powerful tool! Whether you're starting your own miso, amazake, mirin, amino sauce, amino pastes, or even sake, this is the answer to getting your hands on freshly made koji!
Shio koji is a natural seasoning used to marinate, tenderize, and enhance the umami in foods. It’s made of just a few simple ingredients: sea salt, water, and rice koji. You can use shio koji to marinate meats, make pickles, flavor your vegetables or use it as a salt substitute. When used as a marinade, it imparts a delicious flavor to your foods and tenderizes proteins, while bringing out a natural sweetness and umami that is unique and versatile.
Rice Koji Ingredients: California grown medium grain rice, koji-tane (aspergillus oryzae)
Shio Koji Ingredients: California grown Koshihikari rice, purified water, grey sea salt, koji-tane (aspergillus oryzae)