500 g
- Rice inoculated with Aspergillus oryzae
- Original from Japan
- To make your own misos, Amazake, Shio Koji etc
What is Japanese Koji Rice?
Koji rice is steamed rice inoculated with the Aspergillus oryzae fungus. It is used to make miso, Shio Koji, Amazake etc. by fermentation. This product is a dried version.
Aspergillus oryzae is a fungus whose enzymes (amylases, lipases, proteases, pectinases) convert starch into sugar and proteins into amino acids during the fermentation process. Converting starch into sugar creates sweetness. The breakdown of proteins leads to the famous umami taste.
Use of Koji Rice
This dried koji rice is a kind of starter culture for various fermented products. The fermentation can result in miso if, for example, soybeans, salt and water are added.
Mixed with salt and water and short-time fermentation you get Shio Koji, an ingredient that was rediscovered a few years ago in Japan as a marinade for softening vegetables and fish, but also as an ingredient in sauces. Shio Koji can be enriched with other ingredients such as soy sauces, which in this combination results in a very umami-rich product.
About the manufacturer
The Japanese manufacturer's operation was founded in the third year of the Meiji era (around 1871). It is located in southern Japan, in Yanagawa, Fukuoka Prefecture. The manufacturer has specialized in the production of miso for 140 years.
Buy ready to use Soy Sauce Shio Koji
Rice with Aspergillus Oryzae
Delivery within 3-5 days
Origin: Japan
Ingredients: rice, koji
Allergens: none
Storage: Store dry and protected from light
|
Nutritional values |
per 100 g |
|
energy |
1536 kJ / 367 kcal |
|
fat |
1.0 g |
|
saturated with it |
0.1 g |
|
carbohydrates |
82.5 g |
|
of which sugars |
0 g |
|
protein |
6.9 g |
|
salt |
<0.01 g |
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