Brown Rice koji



Koji is the result of a culture of Aspergillus oryzae on cereals rich in starch such as rice or barley.
During culture, Aspergillus oryzae, called “Tane-Koji”, creates a white fluff around the seeds, propagating its filaments in order to reproduce. By this action, Aspergillus decomposes the starch and thus produces a large amount of amino acids and enzymes beneficial to the organism and intestinal flora.
The rice koji is used to make soy Miso, chickpeas Miso or other types, along with, amazake, Shio-koji sake, Shochu, etc.

Ingredients : 100% Rice Koji * (brown round rice**, Aspergillus oryzae).
* Under the words “Nature and Progres”.
** Organic.

Shelf-life : 1 year in the refrigerator.

Delivery : 10 days.

Our rice Koji is certified “Nature and Progres”, it is delivered dry.

Recipe for making rice miso.pdf



Our kojis are delivered dry, in a vacuum bag and are kept for 1 year in fresh air. They are dried naturally, without heating.
For further information, do not hesitate to contact us.

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