Organic Koji & Rice Bran

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. Our specific cultures can be used for amazake and rice miso. Package includes directions.

Rice Bran (Nuka)
Traditionally rice bran is used in Japan for pickling vegetables and fish. It is a nutrition powerhouse: high in iron, B vitamin, manganese, potassium, phosphorus, magnesium, and zinc, amongst others

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