Dried rice malt koji 300g

Kôji, Japan's age-old natural sourdough

Used in Japan since time immemorial for fermenting and marinating foods.

Produced from a culture of the noble mould Aspergillus oryzae on rice. Very rich in essential nutrients (glucose, enzymes, vitamins and minerals).

Indispensable for preparing the best recipes

The Japanese use it primarily to make the savoury condiment shio-kôji and fermented vegetables tsukemono.

It is also used to make miso paste, sake, shôchu and amazaké. As a natural flavour enhancer for meat, fish, tôfu and vegetable dishes.

Invite it to your table

Multi-purpose, you'll be able to adapt it quickly and incorporate it into your favourite dishes.

Discover this  Kansô Komekôji    乾燥米こうじ at your table　! Bring the umami flavours of authentic, healthy Japanese cuisine to your table.