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We grow our koji on Australian organic, bio-dynamic rice. The tane koji or the koji-kin we use is imported from Japan. We have chosen a Koji-kin that works really well for miso but also will work beautifully for your other ferments. We dry our rice koji to pack into 400g packs, that rehydrate into 500g with about 100mls of water when you need it.
Rice Koji is what you need 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.