Iseso - Rice Koji (Aspergillus oryzae) 200g

Miyako Koji Shikaku Kata

Koji (preparation for sake, soy sauce, miso)

The Miyako Kōji Shikaku Kata is a traditional Japanese rice kōji used as an essential base in many Japanese cuisine fermentations. Obtained by cultivating the fungus Aspergillus oryzae on carefully prepared rice, it is a key ingredient for developing umami flavors and transforming culinary preparations.

Presented in the form of a kōji block, this product is crafted traditionally to ensure homogeneous fermentation and consistent quality. This block form allows for simple and progressive use according to culinary needs.

An essential ingredient in Japanese fermentation

Kōji is at the heart of many traditional Japanese recipes. It is used to create fermented preparations rich in flavor, bringing natural sweetness, aromatic depth, and complexity to dishes.

This kōji is particularly appreciated for making:

• Amazake: a traditional sweet drink made from fermented rice
• Shio kōji: a salt-fermented seasoning, widely used in modern Japanese cuisine
• Shōyu kōji: a fermented soy sauce condiment

Thanks to its natural fermenting properties, it can also tenderize meats, enrich broths, and add a deep umami flavor to many dishes.

Usage Tips

Kōji can be used by breaking it up or incorporating it directly into your preparations according to recipes. It is suitable for both home use and more advanced use in fermentative cooking.

Storage

This product should be stored at room temperature, in a dry place.

To ensure optimal quality, it is important to:

• store it away from direct sunlight
• avoid high temperatures
• avoid humid environments

Features

• Traditional Japanese rice kōji
• Block form (kōji block)
• Used for food fermentation
• Ideal base for amazake, shio kōji, and shōyu kōji
• An essential product in fermented Japanese cuisine

Ingredients

Rice, Aspergillus oryzae

Nutritional Values per 100g