Riz Koji Séché 454 g Epigrain

SKU: 204388 | Epigrain

Koji Dried Rice is steamed rice inoculated with spores of Aspergillus oryzae (koji starter), incubated until the rice is covered with white mold, and dried. During the process the starches and proteins in the rice are converted to sugars and amino acids, making them more digestible. Used to make sake, soy sauce, mirin, and amazake and is an essential ingredient in homemade miso paste. Mix with water and salt to create the all-purpose seasoning, shio koji used to marinate meat or fish or as a final seasoning.

Origin: Japon
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    Riz koji


    • WHAT IS KOJI? – Koji is a special ingredient as it digests starches and proteins, breaking them down into sugars and amino acids. It is a key ingredient in many popular Japenese food products as it begins the fermentation process.
    • JAPENESE FOOD – Koji Dried Rice is the perfect product for making some of the most delicious Japenese foods. It is best used as a starter ingredient for soy sauce, mirin, miso, amazake and sake. It’s easy to use and ready for you to prepare your own dishes.
    • HEALTH BENEFITS – Koji Dried Rice is the health enhancing mold that you need in your pantry today. Feeling under the weather? Give your immune system a boost by simply making a cup of amazake. Dealing with Indigestion? Koji produces many enzymes and therefore aids in the digestion of starch, protein and fats. A health enhancing product you don't want to live without.
    • AMAZAKE RECIPE – Creamy, thick and filled with flavour. Amazake is the most delicious Japanese drink, made with Koji Dried Rice. Follow this recipe and see for yourself. Ingredients: ½ cup dried white or brown rice, ½ cup koji rice, ½ cup water (enough to cover the rice).
    • INSTRUCTIONS – Rinse dried rice before cooking. Bring rice to a boil in a large pot of water. Cook until soft, drain off the excess water. Cool rice to 130 F. Mix in koji rice. Pack the rice into a glass jar for fermentation. Cover with water (about 1/2 cup), secure the lid to keep the moisture in. Koji does not release CO2, so no pressure build up issues. Incubate at 130 F for up to 16 hours. Puree into a smooth paste, store in the refrigerator.

    Whether used in making miso, tofu or say sauce, Koji is always part of a process and is always eventually cooked or fermented further. It is never consumed raw. Many chefs use this as a flavor enhancer/marinade in the form of shio koji.  Ratio for making Amazake is 1 (koji rice) : 1.2 (cooked rice) : 3 (water).

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