Koji Yuzu Ponzu 900ml
Rice koji is the basis of traditional Japanese food culture, known as “fermentation”.
Its roots date back to the Nara period (710 to 794). Rice koji, or malted rice, is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan. This ferment releases enzymes that ferment the rice and break down its carbohydrates and proteins.
This process can also be applied to other grains such as barley, as well as legumes such as soybeans and beans.