・Round grain rice from organic farms in Italy
・vegan, gluten-free, GMO-free
Fermented condiments such as soy sauce, sake, miso and mirin are indispensable in Japanese cuisine. They are all made from Koji, which is considered the mother of Japanese cuisine. Our Koji is made entirely by hand using 100% rice grown by organic farmers in the EU.
If you want to buy more than 500g of Koji, you can order it here.
With 1000g of Koji you can make about 3kg of miso, with a typical recipe soya beans : Koji = 1:1.
The amount of miso produced depends on the recipe you choose.
As raw Koji has a short shelf life, we will prepare it upon receipt of your order.
Using raw Koji gives a better flavour when making Ama Koji, miso, etc.
Recommended if you can use it soon after purchase.
| Netto. | 200g |
| Ingriedients | Rice*, Water , A.oryzae *from organic farmers in Italy |
| Allergy | — |
| Storage | Refrigerated at +10°C, best before: 3 weeks after production. Otherwise store in a freezer. |
| Production | Handmade in Valkenburg, the Netherlands |
Storage of Rice Koji
If you are not using it immediately, store it in the fridge or freezer. It will keep for about two to three weeks in the fridge and three to six months in the freezer. Repeated defrosting in the cold weakens the enzymes, so only defrost as much as you need.
As our Rice Koji is fresh, it does not keep as long as dried Rice Koji and loses strength (of the enzyme) and weight over time. However, fresh Koji adds more flavour to dishes.
