Koji is steamed rice fermented with a mold called Aspergillus Oryzae. It is rich in vitamins and enzymes. Koji is used to make Miso, Sake, Shoyu or rice vinegar. There are many applications for Koji and it is an integral part of Japanese cuisine. Koji is ideal to season, marinade or ferment vegetables, meat and fish. As Shio Koji, Koji can be used instead of salt in any dish. There are variations of Koji made of Barley and other grains.
A sweet and salty variety of Koji
|Ninniku Koji / Galric Koji|