Organic Koji From Vermont, USA - Amazake, Shio, and Sake Koji, 16 oz

The Aspergillus oryzae culture is used to inoculate steamed polished rice, resulting in the creation of Koji. This fermentation process is responsible not only for amazake (rice koji), but also for miso (rice or barley koji) and a number of other fermented foods. The package includes directions for use.

Traditionally, different kinds of koji are used for specific purposes. If the goal is to make amazake or rice milk, the amazake koji should be ordered. For miso, the choice depends on the desired flavor profile - short-term koji for the sweeter miso varieties, or long-term or barley koji for the darker, heartier miso varieties.

When the intention is to use the koji to ferment or marinate vegetables or meat, any type of koji will suffice. This is because they all contain powerful enzymes that can break down protein, carbohydrates, and fats. The subtle flavor differences in the final products are a result of the varying proportions of these enzymes in each particular koji.

For those unsure of which type of koji to choose, it is recommended to start with the short-term koji as an all-purpose option. Gaining some experience with this variant first, before exploring the other varieties, can help expand one's horizon and understanding of the different applications of koji.

The color of koji can range from white to yellowish-tan. As for the yield, 16 oz of amazake koji can make 1.5 to 3 gallons of amazake, depending on the desired sweetness level, or double that amount for rice milk. When it comes to miso, 16 oz of short-term miso koji can make 3 lbs of miso, while long-term miso koji can make 6 lbs, and barley koji can make 7 lbs.

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