Miyako Koji 1kg - Traditional Japanese Health Food with Original Recipes (35 oz)

KOJI, which comes from the seed of KOJI KABI, is a type of mold that grows on various grains such as steamed rice, oats, and soybeans. Depending on the type of grain, it can be rice KOJI, wheat KOJI, or beans KOJI. These KOJI are essential raw materials for many traditional Japanese foods and seasonings, including miso, soy sauce, sake, sweet sake, and various pickles. In Japan, KOJI is considered a "national fungus" and is used to ferment and mature these foods by adding yeast and lactic acid bacteria in addition to KOJI.

Rich in amino acids and minerals, KOJI is believed to help stabilize blood pressure and cleanse the intestines and blood. It is made by cultivating KOJI KIN on grains like rice, wheat, and soybeans, and has been used in traditional Japanese cuisine for centuries.

One type of KOJI, MIYAKOKOJI, is dried at low temperatures to preserve its unique characteristics for as long as possible. It can be used to make miso, shio KOJI, and various dishes such as miso soup and miso sauce. Additionally, using KOJI with salt and pepper can tenderize and enhance the flavor of meat and fish.

Consuming dry KOJI with a teaspoon of water (cold or hot) after meals is believed to have health benefits, including cleansing the intestines and blood. By incorporating KOJI into daily cooking and consumption, individuals can tap into its potential health benefits and enjoy the rich flavors it adds to a variety of dishes.

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