Rice Koji

Shared Cultures' Rice Koji is handmade from selected organic rice, which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions. Then it's delicately dehydrated at a low temperature to preserve the enzymatic vitality. 

 

Net wt: 500g (17.6oz) 

 

You can use this as a starter to make your own miso, sake, amazake, shio koji.  Make it a Miso Making Kit with the book Miso, Tempeh, Natto and Rancho Gordo Beans. Check out our Barley Koji too!