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.
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 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
- 500 grams
- Cooked and dried brown koji rice
- Allergens: none
- 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?
- 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 English spoken workshop ‘how to make your own miso’
During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.