Loose dried rice koji: Isesou's box-cultured block koji, broken up into separate grains after drying. It is made from rice grown in Japan.
At a glance
- 500 g bag of loose (bara) dried rice koji
- Made in Japan, from rice grown in Japan
- Contains: barley
About Isesou
Isesou Co., Ltd. (株式会社伊勢惣) is a fermentation-foods maker in Itabashi, Tokyo, incorporated in its present form in 1966. Its business is built on cultivating beneficial microorganisms, and alongside koji it makes amazake, nukadoko pickling beds, barley tea and miso-making kits.
What is rice koji?
Rice koji (米麹) is steamed rice cultured with koji mould, Aspergillus oryzae. It is the starter behind many Japanese ferments, including miso, sake and amazake.
How to use & enjoy
Isesou suggests this koji for amazake, shio koji and homemade miso. Mixed with cooked rice, koji makes amazake, a sweet rice drink; mixed with cooked soybeans, it makes miso. Shio koji — koji with salt and water — is used to marinate meat and to pickle vegetables.
Ingredients
Rice (grown in Japan), koji mould.
Allergens
Contains: barley.
Nutrition information
Servings per package: 50 · Serving size: 10 g
- Energy: 159 kJ per serving · 1588 kJ per 100 g
- Protein: less than 1 g per serving · 7.7 g per 100 g
- Fat, total: less than 1 g per serving · 1.4 g per 100 g — saturated: less than 1 g · less than 1 g
- Carbohydrate: 8.4 g per serving · 84.1 g per 100 g — sugars: 8 g · 79.9 g
- Sodium: 0 mg per serving · 0 mg per 100 g
Important — please check the package label
Manufacturers may change ingredients, allergens and packaging without notice. Always check the product packaging before use, and contact us before purchase if you have a specific allergen concern.
