Search query: koji

Product: MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 3)
Brand: Isesou
Description: Dried koji mold(Kome-koji, Koji-rice) for home-brewing "Japanese sweet sake", "Miso", "Shoyu(Soy-Sause)", "Shio-Koji" etc. Since using long-hair aspergillus oryzae, the effect is extraordinally. Since low-temperature drying is carried out, there is no elegance bruise in a distribution level like raw koji.
Miyako koji square type 200g x 3
Raw material: Aspergillus oryzae from Japan
Best-before date: One year
Store under cool temperature
Round grain first-class rice is used for raw material (no waste rice is used).
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Product: RHAPSODY ORGANIC KOJI - Made in Vermont, USA - Amazake Koji/Shio koji/Sake Koji, 16 oz
Brand: Rhapsody Natural Foods
Description: Koji is steamed polished rice inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake (rice koji), but also miso (rice or barley koji) and a number of other fermented foods. The package includes directions. Traditionally this is what the different kinds of koji are used for: If you want to make amazake or rice milk, order the amazake koji. For miso, either choose short term koji, for the sweeter miso varieties, or long term or barley koji for the darker heartier miso varieties. If you want to use the koji to ferment or marinate vegetables or meat any koji will do; they all contain powerful enzymes that will break down protein, carbohydrates, and fats. Subtle flavor differences are the result of the proportions in which these enzymes occur in any particular koji. Not sure? Start with short term koji as an all-round koji, gain some experience with that, then move to the other varieties to expand your horizon. Color varies from white to yellowish tan. Yield: 16 oz of amazake koji makes 1.5 to 3 gallons of amazake (depending on how sweet you want it) or double that for rice milk. 16 oz of short term miso koji makes 3 lbs of miso; long term miso koji makes 6 lbs of miso; barley koji makes 7 lbs of miso.
SAVE when you buy 2-pack, 3-pack or 15 lbs Rhapsody rice or barley koji.
Allround starter culture to make miso, rice milk, amazake, shio koji, and pickles.
Handcrafted in Cabot, Vermont, USA.
We ship the Monday following the day you placed your order. Shipping takes 1-4 days depending on how far you are from Vermont. (Please disregard arrival information in box at right.)
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Product: Shirayuri Koji [Aspergillus oryzae] Spores ❤ Gluten-Free ☮ Vegan - 10g/0.35oz
Brand: Modernist Pantry
Description: Shirayuri koji is a long-haired white spore aspergillus producing white and soft versions of koji. Shirayuri has no tendency to brown and has a sweet aroma and flavor. These characteristics make it ideal for shio koji, sweet sake, and white miso.

Usage ratio: 1g Shirayuri koji to 1kg of rice
Long-haired white spore aspergillus oryzae
Used to ferment soy beans to make soy sauce and miso
Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake
No tendency to brown
Sweet aroma and flavor ideal for shio koji, sweet sake, and white miso
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Product: Shiragiku Koji [Aspergillus oryzae] Spores ❤ Gluten-Free ☮ Vegan - 10g/0.35oz
Brand: Modernist Pantry
Description: Shiragiku koji is a white spore aspergillus with stronger saccharifying power than Shirayuri aspergillus. Shiragiku has a higher tendency to brown which makes it ideal for darker colored miso and shoyu koji. Usage ratio: 1g Shiragiku koji to 1kg of rice
White spore aspergillus oryzae
Used to ferment soy beans to make soy sauce and miso
Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake
Browning tendency makes it ideal for darker colored miso or shoyu koji
Relevance (ESCI, E=Exact S=Substitute C=Complement I=Irrelevant): E

Product: MIYAKO KOJI 200g. It is a traditional Japanese food that is good for health. With Original recipe collection. (7 oz)
Brand: MIYAKO KOJI
Description: ・ KOJI comes from the seed of KOJI KABI, which is a kind of mold on seeds such as steamed rice, oats and soybeans and it is sown with mold. If the grain is rice, then it is rice KOJI; if it is barley, then it is wheat KOJI. In the case of beans, we call them beans KOJI.

These KOJI are used as raw materials for many traditional foods and seasonings that have been eaten since ancient times in Japan, such as miso, soy sauce, sake and slice SHOCHU, Miso (Mirin), sweet sake, and various pickles. The fungus is said to be a "national fungus" in Japan, and these foods are fermented and ripened by adding the effects of yeast and lactic acid bacteria as well as KOJI.

-KOJI is rich in amino acids and minerals that stabilize blood pressure.

・ It is said that KOJI cleans the inside of the intestines and the blood.
KOJI is a made by growing KOJI KIN on grains such as rice, wheat and soybeans. It has long been used as a raw material for traditional Japanese foods such as miso, soy sauce, sake, sweet sake and pickles.
MIYAKOKOJI is dry KOJI. It is dried at low temperatures so the KOJI characteristics can be maintained as long as possible.
You can make Miso and Shio Koji yourself. The miso can be used to make miso soup and miso sauce. Salt and pepper make the meat and fish soft and delicious.
KOJI is said to clean the intestines and the blood. In addition, it is said that eating dry KOJI with 1 TSP of water (cold or hot) after eating is healthy.
Relevance (ESCI, E=Exact S=Substitute C=Complement I=Irrelevant): E

Product: Koji Kin Starter Sake Miso Dry Age Steak 60g Spore
Brand: Rice Essence
Description: Koji Kin for Making Koji Rice Dry Age Steak Sake, Miso 100g High Quality Spore Sealed Koji Kin Starter for making Japanese Sake, Miso, Shoyu, Shio-Koji, etc. Koji Kin for making Dry Age Steak! Cultured with Organic White Rice Ingredients: Aspergillus Oryzae Better to be stored under refrigeration for 12 month
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Product: Gluten Free Liquid Shio Koji
Brand: Hanamaruki
Description: Hanamaruki's Liquid Shio Koji is a unique and convenient preparation of traditional shio koji. Hanamaruki makes shio koji, places it in a sake bag and then presses it to get only the enzyme-rich liquid. You can use this to marinate meats, season broths or even add to meatballs or gyoza filling.
Hanamaruki Liquid Ekitai Shio Koji (Bring UMAMI Into Your Food!) Gluten Free, Non GMO
Product of Japan
16.9 Fl Oz X 1
Relevance (ESCI, E=Exact S=Substitute C=Complement I=Irrelevant): E

Product: MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 2)
Brand: Iseso
Description: 51
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Product: Hikari Shio Koji, 19.4 Fluid Ounce
Brand: HIKARI
Known to be an all-purpose seasoning, shio koji works wonders in any style of cooking. This easy-to-use aspect is another reason the traditional ingredient recaptured the spotlight in Japan.
Shio koji can be simply poured onto meat or fish as a marinade or added as a sauce or finishing touch.
It can also be used in place of salt by substituting two teaspoons of shio koji for every teaspoon of salt.
Product of Japan.
Relevance (ESCI, E=Exact S=Substitute C=Complement I=Irrelevant): E

Product: HORAIYA NAMA KOJI 400g(14.1 oz.). MISO and SHIOKOJI are made and meat and fish are delicious. It is a traditional Japanese food that is good for health.
Brand: NAMA KOJI
Description: ・ KOJI comes from the seed of KOJI KABI, which is a kind of mold on seeds such as steamed rice, oats and soybeans and it is sown with mold. If the grain is rice, then it is rice KOJI; if it is barley, then it is wheat KOJI. In the case of beans, we call them beans KOJI.

These KOJI are used as raw materials for many traditional foods and seasonings that have been eaten since ancient times in Japan, such as miso, soy sauce, sake and slice SHOCHU, Miso (Mirin), sweet sake, and various pickles. The fungus is said to be a "national fungus" in Japan, and these foods are fermented and ripened by adding the effects of yeast and lactic acid bacteria as well as KOJI.

-KOJI is rich in amino acids and minerals that stabilize blood pressure.

・ It is said that KOJI cleans the inside of the intestines and the blood.
KOJI is a made by growing KOJI KIN on grains such as rice, wheat and soybeans. It has long been used as a raw material for traditional Japanese foods such as miso, soy sauce, sake, sweet sake and pickles.
NAMA KOJI is dry KOJI. It is dried at low temperatures so the KOJI characteristics can be maintained as long as possible.
You can make Miso and Shio Koji yourself. The miso can be used to make miso soup and miso sauce. Salt and pepper make the meat and fish soft and delicious.
KOJI is said to clean the intestines and the blood. In addition, it is said that eating dry KOJI with 1 TSP of water (cold or hot) after eating is healthy.
Relevance (ESCI, E=Exact S=Substitute C=Complement I=Irrelevant): E

Product: Nama Shio Koji - Rice-malt Seasoning, 7.05oz by Marukome
Brand: Marukome
Shio Koji is a new type Japanese seasoning, made from Rice-malt and salt
Use it for meat, fish and vegetables.
Soak meat or fish overnight in this sauce and then grill it.
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Product: Sake Kit
Brand: Midwest Homebrewing and Winemaking Supplies
Color: Multicolor
Package Dimensions: 1.2 cms (L) x 13.0 cms (W) x 14.0 cms (H)
Package Quantity: 1
Product Type: Kitchen
Country Of Origin: Japan
Relevance (ESCI, E=Exact S=Substitute C=Complement I=Irrelevant): I

Product: IseSo Miyako Koji 1kg
Brand: Iseso
Description: Handmade miso, sweet wine, I can other widely available construction pickled. Since it is dry work, the force of the powerful work will be long-term storage is unchanged.
Contents: 1kg
Calories: -
Ingredients: Rice (domestic)
Product Size (width ~ depth ~ height): 220 ~ 40 ~
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Product: 伊勢惣 みやここうじ 1kg
Brand: 伊勢惣
内容量:1kg
カロリー:-
原材料:米(国内産)
商品サイズ(幅×奥行×高さ):220×40×300mm
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Product: MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic)
Brand: Isesou
Description: Dried koji mold(Kome-koji, Koji-rice) for home-brewing "Japanese sweet sake", "Miso", "Shoyu(Soy-Sause)", "Shio-Koji" etc. Since using long-hair aspergillus oryzae, the effect is extraordinally. Since low-temperature drying is carried out, there is no elegance bruise in a distribution level like raw koji.
Miyako koji square type 200g
Raw material: Aspergillus oryzae from Japan
Best-before date: One year
Store under cool temperature
Round grain first-class rice is used for raw material (no waste rice is used).
Relevance (ESCI, E=Exact S=Substitute C=Complement I=Irrelevant): E

Product: Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Brand: Chelsea Green Publishing
Relevance (ESCI, E=Exact S=Substitute C=Complement I=Irrelevant): E

Product: Marukome Nama Shio Koji, 7.05 Ounce
Brand: Marukome
Marukome rice malt seasoning, shio Koji
The package dimension of the product is 6"L x 5"W x 4"H
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