Organic Brown Rice Koji

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$19.99

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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 Mark Gailmor at 1/19/12 5:49 PM
    • How much miso will one package of organic koji make?
    • One package (500 g) organic barley koji will culture 300 grams soybeans.
    • Do you find this question helpful?  Yes   No
  • From maureen at 2/11/12 9:33 PM
    • Do you know how many cups are in this package? Also, if I use this amasake, do you know if it will self-perpetuate?
      Thanks!
    • The bag this comes in doesn't list quantity, but it is probably about 4 cups. You should be able to perpetuate it, but we don't guarantee that. You can get more information from The Natural Import Company, who are experts at all sorts of fermenting products like koji. You can reach them at info@naturalimport.com
    • Do you find this question helpful?  Yes   No
  • From B Frederick at 2/29/12 2:35 PM
    • What are the directions for using this product?
    • Koji is a fermenting culture that can be carried on brown rice, as in this product. It can be used in a variety of ways. Here is a recipe for making miso that uses barley koji, but you can use brown rice koji too. http://www.culturesforhealth.com/how-to-make-mugi-miso-recipe
    • Do you find this question helpful?  Yes   No
  • From Beatrice at 2/26/13 8:28 AM
    • Whit this type of koji can I make directly the amasake?
    • Yes, the Brown Rice Koji can be used to make wonderful amazake, miso or koji pickles, etc.
    • Do you find this question helpful?  Yes   No
  • From April at 5/28/13 7:50 PM
    • Can this be used to inoculate rice bran for making japanese pickles nukazuke?
    • Nukazuke is a traditional pickled mixture that is layered with rice bran. Traditionally a starter is not used other than pieces from a previous batch if desired. Rice bran is a powder and can be found in most large supermarkets and health food stores, in addition to Asian markets.

      There are a few versions of nukazuke that call for soy beans and these recipes will call for koji to help culture the soy.

      This koji is brown rice incoculated with spores of Aspergillus Oryzae. It is used for making cultures such as miso, soy sauce, amazake, sake and mirin.

      Thanks to Todd for helping to clarify this question.
    • Do you find this question helpful?  Yes   No
  • From Moshe at 12/8/13 7:56 PM
  • From MK at 12/13/13 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 MF at 1/5/14 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 SC2 at 1/23/14 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 chifang at 4/22/14 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

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Customer Reviews

Miso Review by Joshua
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Value
Quality
Your cultures have always worked for me. Consistent and reliable. (Posted on April 3, 2014)
I love this Koji Rice! Review by Angelia
Price
Value
Quality
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 November 9, 2013)
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