Rice KOJI - small batch by The Fermentary dry

Rice KOJI - small batch  by The Fermentary
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400 grams small-batch rice Koji. 

We grow koji on Australian organic, bio-dynamic, rain-fed rice, on a small scale, usually only 5-10kg, once a week. 

The Tane-koji we use is imported from Japan and was chosen because it works well for both miso and Sake or Doburoku. It also will work beautifully for your other experi-ferments.  

As we make our Koji weekly we like to send it to you fragrant and fresh when we can - so it is living and ready for action.  To keep it from any further growth make sure to put it in the fridge if you're going to use soon after getting it, or freeze it as soon as you get it. You can keep it there until you need it. 

If you aren't going to use it straight away, or if postage takes too long to you - order the dry koji. 

Rice Koji is the thing you need for all of that lovely enzymatic action to make miso, doburoku (rough sake), shio-koji, shoyu-koji, shoyu  (soy sauce), mirin, - whatever you come up with. People are powdering it to age their meat, vegetables - you can marinate with it, make pickles with it.. my favourite thing is Saké, but miso is a great place to start. 

Beginner? Check out the miso making kit that includes dried Koji, soybeans, salt a jar, seed miso, instructions and other accoutrements. 


Organic Australian Rice, Koji Starter (Aspergillus oryzae)

Shelf life

1 year

Rice KOJI - small batch  by The Fermentary