We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.

Riso Koji secco, Masuyamiso, 300 g

Delivery to UK and USA* only
Con questo riso potrete preparare shio koji, amazake e sottaceti tsukemono fatti in casa.

Il riso koji è riso classico in cui è stato inoculato l'Aspergillus oryzae, una specie di muffe che permettono la fermentazione e sono indispensabili per la produzione, tra le altre cose, della salsa di soia e del sake. Aggiunto ad altri ingredienti, il riso koji ha la capacità di scomporre gli alimenti in amminoacidi, acidi grassi e zuccheri semplici, i quali sono la base del processo di fermentazione.


Maggiori informazioni

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.

Istruzioni e osservazioni

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.

Dettagli articolo

Valori nutrizionali

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



13 Valutazioni
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!
I make amazake. The quality is excellent but I have recently found another source charging the same for 500gms as you charge for 300.
This is good for homemade Miso.
Used to make miso paste. Seemed good
Superb in all aspects of of the transactions.