Kome Koji Rice 500g

Kome Koji (dried) - also Rice Koji, is steamed rice that has been inoculated with Koji Kin, the Japanese noble mold Aspergillus. Organic rice koji is essential as a starting material for the classic production of Japanese ferments such as miso, shoyu or sake. 

Producer mimi creates this handmade product in Berlin with unique precision and the best ingredients. The husked rice is fermented in Swiss pine boxes for two days and then gently dried at a low temperature for 24 hours. The resulting ferment has a sweetish-mushroom taste. Rice-based koji is ideal for making Japanese ferments (miso, shoyu, amazake, shio koji) or a second fermentation of any kind. It can also be pulverized in a blender, for example, to make koji salt or dry rubs.

To make miso with rice koji, start by blending cooked soybeans into a smooth paste. Mix the paste with rice koji and salt, ensuring even distribution. Transfer the mixture to a fermentation container, press it down firmly, cover with a cloth, and let it ferment in a cool, dark place for at least 6 months before transferring to jars for storage.

If you want to start from the very scratch, you can also choose the koji starter.

• Net: 500g
  
• Ingredients: Rice 99,9%, A. oryzae
• Origin: Berlin, Germany