Steamed rice has been inoculated with Koji starter (Aspergillus Oryzae)and fermented in a warm, humid environment for up to 50 hours.
Koji digests starches and proteins and breaks them into sugars and amino acids. Koji is the most crucial ingredient for Miso, Soysauce, Amazake(sugar-free sweet drink), Shio-koji(Salted Koji), Mirin and Sake.
What is Dry Koji?
Dry Koji is the type of koji that has been dehydrated. This Dry Koji can be used for Miso, Shio-Koji(Salted Koji), Sake, Pickles, and Amazake.
Australian Rice, Koji Starter(Aspergillus Oryzae)
Made in Australia from at least 99% Australian ingredients.