Dry Rice Koji is a traditional Japanese fermenting culture made from organic Australian rice and can be used to make home-made Miso, Shio Koji (Salt Koji) seasoning and Amazake (Sweet Koji) drink.
To rehydrate, add 100ml of water to 400g of Dry Koji and wait until water is absorbed.
The rehydrated koji can be treated the same as fresh koji.
Certified Organic Australian Rice, Koji Starter (Aspergillus Oryzae)
CAUTION: Food grade silica gel desiccant enclosed. Please remove before use.
Store below 15C
Made in Australia.
What is Koji?
Koji is fermented rice grains and is used to produce Miso, Soy sauce, Sake, Rice vinegar and Mirin. It was even declared as the "National Culture" of Japan in 2004! Koji is made by inoculating steamed rice with Koji culture (Aspergillus oryzae) and fermenting for 50 hours.
Koji culture produces enzymes that break down starch and proteins in the culture medium (e.g. the soybeans) turning them into digestible glucose and amino acids which also keep the culture alive - hence why it is a "living food".