Organic Koji Products - Made in Vermont, USA - 2-pack (2 x 16 oz)

Koji is a steamed, polished rice that has been inoculated with the Aspergillus oryzae culture. This fermentation process is responsible for not only amazake (rice koji), but also miso (rice or barley koji) and a number of other fermented foods. The package includes directions.

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 can be chosen.

If the goal is to ferment or marinate vegetables or meat, any koji will do. They all contain powerful enzymes that can break down protein, carbohydrates, and fats. The subtle flavor differences in the final products are the result of the proportions in which these enzymes occur in any particular koji.

For those new to using koji, it is recommended to start with short term/sweet miso koji as an all-round koji, gain some experience with that, and then move on to the other varieties to expand the horizon.

The color of koji can vary from light yellowish-white to earthy green.

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