Rice Koji is handmade from selected organic rice, which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions. Then it's delicately dehydrated at a low temperature to preserve the enzymatic vitality.

Net wt: 8 oz.

You can use this as a starter to make your own miso, sake, amazake, shio koji. Make it a Miso Making Kit with the book Miso, Tempeh, Natto and Rancho Gordo Beans. Check out our Barley Koji too!