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+31 (0)6-81255054 | info@startercultures.eu
+31 (0)6-81255054 | info@startercultures.eu

Dried brown koji rice – ready to use

15,99

In stock

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

SKU: 167 Categories: , ,

Frequently bought together with...

brown rice koji startercultures.eu + +
Price for all three: 51,97

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 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.

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

Rather do it yourself?

Check out our selection of koji molds.

Need larger amounts of koji-kin?

Contact us, and we will set you up.

How to use dried brown koji rice?

  1. Put the dried brown koji rice in a bowl
  2. Add about 200 ml of lukewarm water. Mix well.
  3. Let the mixture sit for around 1-2 hours. Mix every 15-30 minutes.
  4. If you can crush the koji with your fingers, it means it is ready to be used!
  5. Now use it as you would any other freshly made koji rice.

Additional information

Weight 1 kg

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