Steamed rice has been inoculated with Koji starter (Aspergillus Oryzae)
and It has been fermented in warm humid enviroment 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-koji(Salted Koji), Mirin and Sake.
Dry Koji is the type of koji that have been dehydrated.
This Dry Koji can be used for Miso, Shio-Koji(Salted Koji), Sake, Pickles, and Amazake.
Red Hill Cellar & Pantry aims to include in the product list up to date pictures of the products and accurate ingredients, nutritional information and other information. However, product detail may change from time to time and there may be a delay in making updates. When precise information is important, we recommend that you read the label on the products you purchase or contact the manufacturer of the product.
