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Organic Brown Rice Koji

Availability: In stock

SKU: 4507

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Koji is the natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Mitoku Organic Brown Rice Koji is handmade from selected natural whole-grain brown rice, which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions. The resulting koji is left to develop for approximately 48 hours, then taken out and quickly dried in order to preserve it for use in making the finest amazake, miso or koji pickles, etc. Made in small batches by the Marukura Family.

Contains: 17.6 ounces (500 g) Organic Brown Rice Koji

Ingredients: Japanese naturally cultured organic brown rice

OK kosher certified.

Questions on Organic Brown Rice Koji

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  • From Joanne at 9/6/2015 2:36 AM
  • From Elizabeth at 8/9/2015 1:52 AM
    • Once the Amazake is made.....what is the shelf life ?
      How to store it ?
    • Always use your best judgement, but we recommend a 2-4 month storage life in the refrigerator.
    • Do you find this question helpful?  Yes   No
  • From Elizabeth at 8/1/2015 1:16 PM
    • How difficult would it be to make Amazaki ?
      What are the directions ? Thank you.
    • Amazake is fun and easy to make. You can find detailed directions on our blog here:
    • Do you find this question helpful?  Yes   No
  • From kurt at 5/21/2015 1:53 AM
    • Can this be used over and over again by using the amazake to innoculate a new batch? thanks
    • In theory, this koji can be reused. Amazake cannot be recultured, but the koji may be used as a seed for more koji. The process needs to be done carefully, and using good sterilization procedures. You can read more in The Art of Fermentation ( )
    • Do you find this question helpful?  Yes   No
  • From Karen at 2/20/2015 2:52 PM
    • Can this be used to make soy sauce?
    • No, this would not be appropriate for soy sauce. You might try an Internet search on how to make soy sauce!
    • Do you find this question helpful?  Yes   No
  • From chifang at 4/22/2014 1:07 PM
    • Can I use this koji rice to make shio koji?
    • Yes. The brown rice koji is excellent for making shio koji.
    • Do you find this question helpful?  Yes   No
  • From SC2 at 1/22/2014 7:58 PM
    • Is this brown rice Koji produced in a gluten free facility?
    • From Mitoku:
      "Originally brown rice Koji itself does not contain gluten containing ingredients.

      However, the manufacturer also processes barley Koji and barley Miso once in a while on the same production line.

      Although there is an appropriate cleaning procedure in place in order to avoid contamination, we are not able to guarantee that there are no traces present from production of other products within the same facilities.

      For this reason, to call a certain product gluten-free would be too risky because some people show allergic symptoms with small amount of allergen."
    • Do you find this question helpful?  Yes   No
  • From MF at 1/5/2014 10:58 AM
    • Can this Koji be used to make garbanzo miso?
    • This koji can be used to make alternative bean miso. It may require some adjustments to your recipe. We recommend researching recipes before beginning.
    • Do you find this question helpful?  Yes   No
  • From MK at 12/12/2013 8:39 PM
    • Can I store this, or do I need to use it immediately (or very soon) after receipt?
    • Brown rice koji stores quite well. It can keep up to six months at room temperature, or 2 years in the refrigerator or freezer. We recommend refrigerator storage.
    • Do you find this question helpful?  Yes   No
  • From Moshe at 12/7/2013 7:56 PM

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Customer Reviews

Miso Review by Joshua

Your cultures have always worked for me. Consistent and reliable.

(Posted on 4/3/2014)

I love this Koji Rice! Review by Angelia

I get this nearly every week because it is so hard to find except in the internet.
I make my own amazake and it has not led me wrong. My only complaint is that it is not sold in larger quantities so I have to get multiple bags!

Thanks so much!

(Posted on 11/9/2013)

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