Koji Rice Powder 100g

The kanji character for ‘koji’ (糀) originally comes from Japan. It is composed of the characters for rice (米) and flower (花) and derives from the fact that fermented rice looks like white flowers. Koji is the basis for the production of miso, soy sauce and amazake.

At our craft workshop, koji is produced in an old brewery in Ise, where the purity of the soil, the climate and the agricultural products, as well as the fermentation techniques developed over many years, are used to their full advantage. Koji is dried at low temperatures to maximise its enzyme function. Traditionally, it is used to make koji amazake, shio koji, koji soy sauce (shoyu koji), miso, kojizuke (pickling) and betarazuke (pickled radish).

Rice koji is steamed, then inoculated with a fermentation culture called Aspergillus oryzae, koji mould, and carefully stored in warm, humid conditions to promote growth. During the fermentation process, koji produces over 100 types of enzymes. Proteases break down proteins into amino acids such as glutamate, which gives an intense, savoury taste known as ‘umami’. Amylases convert starch into glucose (sugar), giving a sweet taste. This explains why foods containing koji combine intense flavour, umami, sweetness and the special aroma of fermentation.

Enzymes aid digestion and strengthen the immune system. Koji provides us with nutrients such as B vitamins and minerals and has a pleasant taste with health benefits.

Origin: Mie, Japan

Ingredients: Rice, Aspergillus Oryzae

Storage: Store away from light, heat and moisture.