Organic Long-Term Rice Miso Koji (kome koji)


How to make miso? Well, the first ingredient you’ll need is koji. This koji culture is specifically developed for long-term miso fermentation (6 months and longer), 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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1 lb. $16.95
2 lbs. $29.95
3 lbs. $41.95
4 lbs. $55.95
5 lbs. $66.95
6 lbs. $76.95
7 lbs. $86.95
8 lbs. $97.10
9 lbs. $107.10
10 lbs. $118.10
15 lbs. $134.60

Prices include flat rate shipping with USPS.

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Weight: 1 lb. (454g) – 15 lbs.

Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture
Color varies from white to yellowish green to an earthy green.

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

Although sold dried, it is best for long term storage to 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 koji here.

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