Aichi Tezukuri Rice Koji is dried rice koji (こうじ) — steamed rice cultured with Aspergillus oryzae, the mould that underpins most of Japanese fermentation. "Tezukuri" (手造り) means handmade. Koji is not eaten on its own: it is the starter you add to other ingredients, and its enzymes do the work of breaking starches down into sugars and proteins into amino acids, which is where the sweetness and savoury depth of miso, amazake and Japanese pickles come from. 200 g bag.
What is rice koji?
Koji is a cultured grain rather than a seasoning. Rice koji is made by inoculating steamed rice with koji mould and letting it grow until the grains are covered in a soft white bloom. Dried koji of this kind keeps at room temperature and is rehydrated as part of whatever you are making with it.
How to use & enjoy
Rice koji is the starting point for several Japanese staples made at home. It is used to ferment miso; it is used to make amazake, a naturally sweet fermented rice drink; and it is used in tsukemono, Japanese pickling.
Ingredients, allergens & nutrition
Refer to the product packaging.
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Japanese dried rice koji for home fermentation · 手造りこうじ · Aichi range.
