RICE KOJI POWDER (kome koji)

RICE KOJI POWDER (kome koji)


RICE KOJI POWDER can easily make salt koji, soy sauce kojiamazake, gluten-free desserts, cosmetics, etc. without being grainy or clump.

There are so many ways to use this koji powder, such as mixing with bread and cookies. You no longer need to grind rice koji for making koji-rubbed steak!


When sealed, store in a cool place. Shelf-life is about 6 months. 
After opening, seal it well and store in the refrigerator. Use within about 6 months.

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What is RICE KOJI?

Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that's widespread in Japan . The mold releases enzymes that ferments the rice by decomposing its carbohydrates and proteins

making koji3.jpg

AMAZAKE— fermented rice drink

1)     Mix Koji Powder 100 gram and 136~140F warm water 400ml until completely melted.

2)     Keep at a temperature of around 140 F for 8 hours.

* If the concentration is too thick you can add with hot water. You could also add lemon juice, ginger juice etc. for making flavor. Enjoy it!