Organic Koji from Vermont, USA - 16 oz Sweet Miso Koji/Shio Koji

Koji is the steamed, polished rice inoculated with the Aspergillus oryzae culture, responsible for the fermentation process of not only amazake (rice koji), but also miso (rice or barley koji) and a number of other fermented foods. The package includes directions, and traditionally, different kinds of koji are used for specific purposes. To make amazake or rice milk, the amazake koji should be ordered; for miso, either short term/sweet miso koji for the lighter, sweeter miso varieties, or long term/red miso or barley koji for the longer fermented, darker, heartier miso varieties. If the intention is to ferment or marinate vegetables or meat, any koji will do, as they all contain powerful enzymes that break down protein, carbohydrates, and fats. The subtle flavor differences are the result of the proportions in which these enzymes occur in any particular koji. For an all-round koji, it is recommended to start with the short term/sweet miso koji, gain some experience with that, and then move on to explore the other varieties. The color of koji can vary from light yellowish-white to earthy green.

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