Premium Organic Koji - Made in Vermont, USA - 3-pack (3 x 16 oz)

Koji is a cultured, steamed polished rice infused with Aspergillus oryzae, essential for fermenting various foods like amazake (rice koji), miso (made with rice or barley koji), and numerous other fermented products. Each package includes detailed instructions. Traditionally, different types of koji serve specific purposes:

To create amazake or rice milk, opt for amazake koji. For miso production, choose short-term/sweet miso koji for lighter, sweeter miso types, or long-term/red miso or barley koji for deeper, heartier miso varieties. Koji can also ferment or marinate vegetables and meat due to its potent enzymes, which effectively break down proteins, carbohydrates, and fats. Flavor nuances stem from the enzyme ratios unique to each type of koji.

If uncertain, start with short-term/sweet miso koji, a versatile option suitable for various uses. Gain proficiency with this type before exploring other varieties to broaden your culinary horizons. Koji ranges in color from pale yellowish-white to earthy green.

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