Kaokao Miso - Dry Rice Koji
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What is Rice Koji ? Steamed rice has been inoculated with Koji starter (Aspergillus Oryzae) and It has been fermented in warm humid enviroment for up to 50hours. Koji digests starches and proteins and breaks them down into sugars and amino acids. Koji is the most important ingredient for Miso, Soysauce, Amazake(sugar-free sweet drink), Shio-koji(Salted Koji), Mirin and Sake.
What is Dry Koji ? Dry Koji is the type of koji that have been dehydrated. Kaokao Dry Koji can be used for Miso, Shio-Koji (Salted Koji), Sake, Pickles, and Amazake.
Read more about the magic of koji in this Epicurious article.
Ingredients: Australian Rice, Koji Starter(Aspergillus Oryzae)
Made in Australia from at least 99% Australian ingredients.
Best Before Date: 6 Month
How to Store: Put in Air tight container or prastic bag, Store cool and dry place