・Dried type rice Koji with long shelf life
・Rice from organic farmers 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.
Before use, add water in a 3:1 ratio of Koji to water (e.g. Koji: Water = 750g : 250g), mix well and leave to stand for around 30 minutes to an hour.
If you would like to order a larger quantity of Koji, please contact us. info@kamadoferment.com
| Netto. | 375g ~ |
| Ingredients | Rice*, A.oryzae, Water *from organic farmers in Italy |
| Allergy | — |
| Storage | 6 months at room temperature. Store in a cool, dark place, avoiding high temperatures and high humidity. |
| Production | Handmade in Valkenburg, the Netherlands |
| Nutritions per 100g | Energy: 816kJ/195kcal, Fat: 1.3g, Saturated fatty acids: 0.4g, Carbohydrates: 44.4g, Sugar: 0.2g, Protein: 4.4g, Salt: 0.0g |
Storage of Rice Koji
Store in a cool, dark place, avoiding high temperatures and high humidity. Once opened, it is recommended that dried Koji is stored in the fridge, as it absorbs moisture easily. If it cannot be used up immediately, it can also be frozen.
