Short-Term Rice Miso Koji


How to make miso? You first ingredient you will need is koji. This koji is specifically designed to ferment the high rice (carbohydrates) content in short-term miso (3 weeks up to 6 months). It is high in amylase enzymes, that break the complex carbohydrates down into simple sugars, creating the typical sweet flavor of this particular type of miso. Package includes directions that tell you how to make miso.

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1lb. $10 each
15 lbs. $112.50 bulk quantity.
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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.

For long term storage keep refrigerated.

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. Also check out our Rhapsody Blog for information on how to make miso using our kojiĀ here.

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