Dried brown koji rice | ready to use
This koji is super easy to use as it’s rice that is already covered with koji mold! No need to steam your rice, no need to create the right temperature, humidity and timing. This has all been done for you.
In stock
Product Description
Koji is the mold that can do anything: miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun, they all owe their amazing texture and flavor to the fungus Aspergillus oryzae. This all-rounder can also be used, for example, to perform cool experiments with the fermentation of meat or even dairy.
This koji variant
This koji is very easy to use as it’s rice that is already covered with the koji mold spores! No need to steam your rice, no need to create the right temperature, humidity and timing. This has all been done for you.
Advantages of using dried brown koji rice
✅ No need for a steamer
✅ No need for a temperature and humidity controlled fermentation chamber
✅ Superfast! Ready in 1 hour instead of 48 hours
✅ Much easier to use then growing koji yourself
✅ No need to keep it in the fridge or freezer
✅ No frustrating green spores that ruin your batch
✅ Works identical to home grown koji
Content
- 500 grams
- Cooked and dried brown koji rice
- Allergens: none
- Vegan
- Gluten free
- Soy-free
How to calculate the amount of dry koji rice you need?
You should expect for the rice to soak up roughly 50% of its weight in water. So, x 1,5. The other way around: if your recipe says 250 grams of koji rice, divide it by 1,5 = roughly 165-170 grams.
Rather do it yourself?
Check out our selection of koji spores.
How to use dried brown koji rice?
- Put the dried brown koji rice in a bowl.
- Add about 200 ml of lukewarm water. Mix well.
- Let the mixture sit for around 1-2 hours. Mix every 15-30 minutes.
- If you can crush the koji with your fingers, it means it is ready to be used!
- Now use it as you would any other freshly made koji rice.
Buying dried brown koji rice?
Order your dried brown koji rice at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage of dried brown koji rice? Ask them in our chat, we’re here to help!
Online Miso making course
In 25+ bite-sized English spoken video lessons you will learn all about making Miso, without the need for special tools, in this online course by the founder of startercultures.eu. You will learn to make traditional, or ANY kind of Miso, save money, by never having to buy Miso again, and incite your culinary creativity!
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15 reviews for Dried brown koji rice | ready to use
| 5 star | 80% | |
| 4 star | 20% | |
| 3 star | 0% | |
| 2 star | 0% | |
| 1 star | 0% |
This koji is super easy to use as it’s rice that is already covered with koji mold! No need to steam your rice, no need to create the right temperature, humidity and timing. This has all been done for you.
In stock
In stock
In stock
Ik heb het al gemengd met evenveel zout en gemixt. Gebruikt om zalm kort te marineren en met bruinere korst te bakken. Hier ook graag meer toepassingen a.u.b.
Easy to work with, which is why I bought it. Of course won’t know how the taste is for another year
Currently day 4 of the fermentation, looks good.
Nog niet gebruikt? Ik heb de producten nog niet gebruikt dus ik weet het nog niet,