DRY MALTED RICE - 乾燥米麹 200g

Dry malted rice, or kome koji, is rice that has been inoculated with koji mould (Aspergillus oryzae) and then dried, the essential starter ingredient behind much of Japanese fermentation.

Fresh koji is dried down to around 10% moisture or less, which stabilises it for storage at room temperature while keeping its enzyme activity for home fermenting. Kome koji is the base ingredient for making miso, shio koji, and amazake, and is also used to marinate and tenderise meat and fish, drawing out natural sweetness and umami through enzymatic breakdown of starches and proteins.

• Origin: Japan
• Net weight/volume: 200g
• Category: Dried rice koji
• Usage: Use to make miso, shio koji, or amazake at home, or as a natural marinade for meat and fish
• Storage: Store in a cool, dry place; refrigerate or freeze for longer-term storage