Koji Rice Japanese Malted Rice 200g Fermented Calrose Rice with Aspergillus Oryzae contains Amylase Protease Lipase Enzymes Ready To Use Fermentation Starter Food

Kome Koji (Koji Rice) or Japanese malted rice used as a fermented food starter, is made by inoculating steamed rice with the Koji mold. ️It is known as the Japanese National Mold. Basically most of the Japanese condiments are made with this ingredient. Versatile seasonings, such as shio koji (rice malt with salt) and shoyu koji (rice malt with soy sauce) can be made by adding salt and soy sauce to rice malt then fermenting. Rice malt products impart a mellow sweetness to stir-fries and simmered dishes, draw out the natural deliciousness of meat and fish, and can be used as a dip or sauce. It is also a main ingredient in the making of Amazake (Japanese Sweet Probiotic Drink) Miso, Amakoji besides Shio Koji and Shoyu Koji. Professional Guidance will be given to buyers on how to use this to enhance the nutritional values and flavor on our food. "Always store koji in fridge"