Yamaki Jozo’s Organic Rice Koji is among the finest and most authentic rice koji available, crafted by one of Japan’s most revered fermentation houses. Used in the production of Yamaki Jozo’s organic miso and shoyu, this koji is made seasonally from March to November and then naturally air-dried on racks before being packaged, ensuring the highest quality and purity.
Rice koji is a fundamental ingredient in traditional Japanese fermentation, serving as the essential culture for producing shoyu (soy sauce), miso, and sake. The carefully cultivated Aspergillus oryzae spores transform rice into a fermentation powerhouse, unlocking deep umami complexity and creating multidimensional flavour profiles by stimulating the sweet, sour, and bitter characteristics of food.
Beyond fermentation, rice koji is also a natural tenderizer and can be used to enhance the flavour and texture of meat and vegetables. It is also a key component in quick pickling methods, adding a delicate sweetness and depth to preserved foods.
Product Details
Type: Organic rice koji
Ingredients: Japanese rice, Aspergillus oryzae
Processing: Naturally air-dried on racks
Uses: Fermentation starter for shoyu, miso, and sake; tenderizing meat and vegetables; quick pickling
Size: 500g
Origin: Saitama Prefecture, Japan
Producer: Yamaki Jozo
About the Producer
Yamaki Jozo, established in 1902 in Saitama Prefecture, Japan, is a distinguished producer of traditional Japanese condiments, including miso, soy sauce, tofu, and pickles. The company is renowned for its commitment to sustainable and environmentally friendly practices. In December 2024, Yamaki Jozo received the Minister of the Environment's Grand Prize in the 12th Good Life Awards, recognizing their dedication to eco-friendly food production and zero-waste initiatives.
As a family-owned company with over a century of expertise, Yamaki Jozo maintains small-scale, handcrafted production methods, ensuring that each product meets the highest standards. Their unwavering commitment to quality, sustainability, and traditional craftsmanship has earned them recognition both in Japan and internationally.