koji

Long-Term Rice Miso Koji

From: $10.00

How to make miso? Well, the first ingredient you'll need is koji. This koji culture is specifically developed for long-term miso fermentation, with a balanced presence of protease and amylase enzymes. Respectively, these enzymes break down the protein and carbohydrates in the beans and rice. Package includes directions that tell you how to make miso.

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Product Description

Weight: 1 lb. (454g)

Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture

Wheat-free. Gluten free. Vegan. Low sodium. No cholesterol. Dairy-free.

To make miso you’ll need koji. Koji is steamed polished rice inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake, but also miso and a number of other fermented foods such as sake, rice vinegar, and soy sauce. Its function is to convert starch, protein, and fats to their simpler easier to digest compounds (sugars, amino acids, fatty acids and glycerol), transforming the original food into a new food and releasing beneficial nutrients in the process. Nature at work! A “How to make miso” flyer is included.