Rice Koji

(3 customer reviews)



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 * (white 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

SKU: KOJI-RIZ Category:


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.

Hors promotion.

3 reviews for Rice Koji

  1. terrasse (verified owner)

    C’est un super produit, comme la description du site, le service, les conseils et la livraison. Top du top !

  2. liuann67 (verified owner)

    Produit conforme à l’attente

  3. mm7ac9 (verified owner)

    Excellent produit et excellente communication ! l’ajout du Koji de riz dans une préparation de viande sous vide apporte une plus value certaine, tant en matière de goût que de texture de la viande. Merci.

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