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  • Kome kouji

Masuyamiso Dried Rice Koji, 300 g

220160119 26781 13qlk3l
Delivery to UK, EU, and USA* only


5 / 5

99 reviews

Minus20160119 10560 19j0n3x Plus20160119 10560 uz22lc

Make your own delicious shio koji, amazake, and tsukemono with this easy-to-use dried rice koji, or rice malt! Rice koji is essentially rice that has been inoculated with a fermentation culture called Aspergillus oryzae. When added to other ingredients, the rice koji breaks these ingredients down into amino acids, fatty acids and simple sugars suitable for fermentation. Become a Japanese food wizard.

ITEM ID: #6908


Japanese cuisine is all about simple concepts done to perfection. Rice koji such as this is used to produce a lot of iconic Japanese foods, such as soy sauce, miso, mirin, sake, and amazake. As such, it is a very useful ingredient to have in the pantry. Check out this and other essential cooking ingredients at Japan Centre online.

How To Use

To make Shio Koji Seasoning:
• Mix 300g rice koji and 90g salt together. Add 450ml water and mix through. Place into a container with an airtight lid.
• Place lid on container, being sure to leave it open a fraction so any gases that are produced can escape. Place in a warm area.
• Stir through once a day for 2-3 days, then allow to ferment for a week to 10 days. Consume as soon as possible.

Item Detail


Per 100g:
• Energy: 1548kJ/370kcal
• Fat: 1.5g
  (of which Saturates: 0g)
• Carbohydrate: 84.3g
  (of which Sugars: 10.72g)
• Protein: 6.7g
• Salt: 0g


Review20160119 26781 smedn


9 reviews
I use the product to make miso, it works well! Takes up an amount of liquid
Use as per recipe given on your website. \nIt is superb staf for marinates !
Very few places offer this genuine Koji product so was glad that my order was processed quickly. Communucation regarding my purchase was exvellent.
Great product
Used this product to make my own sake. Not available anywhere else I looked.
I've made shio koji and shoyu koji with this and it's excellent. It's one of my kitchen staples now – I always use shio koji for cooking most meat and fish, whether for a Japanese recipe or not, so I get through quite a lot and it's great to be able to make larger quantities yourself. When I'm feeling more confident, I'll try making ama-koji and amazake.
Yes it was as advertied
Just want I needed. Bought 3 bags to make my own white miso which it currently fermenting. I will be ordering again to make red miso next. Highly recommend!
I make amazake, a rice puddig like sweet, fermented rice. This is to add more probiotics to my diet.\nExcellent quality, highly recommended!