Rice Culture - Make your own Shio Koji Jar
Interested in Shio Koji? Why not make your own?
The jar contains dry Koji and salt - all you need to do is add 120cc of water!
Let the mixture ferment for 7-10 days in room temperature and it is ready to use.
Shio Koji can be used as salt substitute and to add natural umami flavour to your dishes.
Ingredients: Certified Australian Organic Rice, BFA Certified Sea Salt, Koji Starter (Aspergillus Oryzae)
About Rice Culture
Rice Culture is Tomoko Onuki. Based on the Gold Coast in Queensland, Australia. Rice Culture's passion is to make healthy and nutritious food using beautiful local organic produce, following the traditional culture and recipes passed down through many generations.