What is Dry Koji ?
Dry Koji is the type of koji that has been dehydrated. Our Dry Koji can be used for Miso, Shio-Koji(Salted Koji), Sake, Pickles, and Amazake.
Ingredients: Australian Rice, Koji Starter (Aspergillus Oryzae)
What is Rice Koji ?
Steamed rice has been inoculated with Koji starter (Aspergillus Oryzae) and it has been fermented in a warm humid envrornment for up to 50hours.
Koji digests starches and proteins and breaks them down into sugars and amino acids. Koji is the most important ingredient for Miso, Soysauce, Amazake (sugar-free sweet drink), Shio-koj i(Salted Koji), Mirin and Sake.