Making Koji Rice

Shiokoji means salted koji. It's salty, sweet and umami and used as a versatile seasoning. In Japan, you can find it in many dishes: such as chicken, salmon and pickles. It's also a meat tenderizer and flavor enhance Ingredients: Rice Koji 3½ oz (dried rice koji from us or fresh rice koji by yourself)  Sea Salt 3/4 oz Water  5⅓ oz You may also need: a jar with lid (glass or plastic) Steps: 1. mix rice koji 3½ oz with 3/4 oz sea salt in a jar; 2. add 5⅓ clean water and mix aga

Amazake means sweet sake, although it contains no alcohol. It is a traditional sweet treat thanks to koji enzymes which turn rice starch into sugar. It's also probiotics!   Sweet and Probiotic Treat Ingredients: Rice Koji  4 oz Cooked Rice 8 oz (short or medium grain rice) Water 2 oz You may also need: a warm water bath (like Instant Pot), a jar with lid Steps: 1. mix 4 oz dried rice koji and 8 oz cooked rice in a jar; 2. add 2 oz clean water and mix again; 3. inc

Rice Koji is malted rice inoculated with Aspergillus Oryzae (koji kin). It's the first step towards making amazake, shiokoji, miso, shoyu, sake and more.  Therefore, the quality of downstream products heavily relies on the quality of your rice koji. It looks puffy and plump and have a sweet smell. Our dried rice koji are freshly made in US. Ingredients: Koji Kin 4 g (try our #1 selling item) Rice  1000 g (short or medium grain rice) You may also need: a steamer, a tr