- Rice inoculated with Aspergillus Oryzae
- Original from Japan
- To make your own Misos, Amazake, Shio Koji etc.
WHAT IS JAPANESE KOJI RICE
Koji rice is steamed rice that has been inoculated with the Aspergillus oryzae fungus. It is used to make Miso, Shio Koji, Amazake etc through fermentation. This product is a dried version.
Aspergillus oryzae is a fungus whose enzymes (amylases, lipases, proteases, pectinases) convert starch into sugar and proteins into amino acids in the fermentation process. Converting starch into sugar creates sweetness. The breakdown of proteins leads to the famous umami taste.
USING KOJI RICE
This dried koji rice is a kind of starter culture for various fermented products. This can result in miso if, for example, soybeans, salt and water are added.
Shio Koji is mixed with salt and water, an ingredient that was rediscovered a few years ago in Japan as a marinade for softening vegetables and fish, but also as an ingredient in sauces. Shio Koji can be enriched with other ingredients such as soy sauces, which in this combination results in a very umami-containing product.
ABOUT THE MANUFACTURER
The Japanese manufacturer's operation was founded in the third year of the Meiji era (around 1871). It is located in southern Japan, in Yanagawa, Fukuoka Prefecture. The manufacturer has specialized in the production of miso for 140 years.
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