Koji is a fermentation starter made with the culture Aspergillus oryzae. The koji formation stage is the most crucial in the miso and shoyu production process. This is because koji is very rich in enzymes, which break down the raw ingredients and drive the critical fermentation process.
Koji is a key ingredient in many quintessentially Japanese seasonings and ingredients. The fungus from which it is derived, Aspergillus oryzae, is nature’s chef, imparting fermented foods with their distinct taste, complexity, and aroma, as well as heightening their benefits.
However this powerful yet delicate culture needs optimal conditions to thrive. This requires careful supervision. Experienced brewers must monitor temperature and humidity carefully throughout each stage of the koji-making process, to ensure that the taste and quality of the finished product is as good as it can be.
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Organic Rice Koji
Organic Rice Koji will be exhibited at BIOFACH 2025
As explained above, Koji is made by cultivating Aspergillus oryzae, a beneficial strain of mold, on steamed grains or other material. The fluffy spores of the mold bloom over the grains to make our Organic Rice Koji. This koji is dried, which makes it easier to store and preserve than raw koji.
Koji has many uses aside from miso and shoyu production. Mix with soy sauce to make shoyu koji, or salt and water to make shio koji; both are brilliant as dips and marinades. Koji can also be used to home brew amazake, a deliciously sweet drink packed with live enzymes that is also an excellent sugar substitute.Organic Brown Rice Koji
Our Organic Brown Rice Koji is made with the finest organic brown rice and inoculated with koji spores. Perfect for delicious home-made amaze, shio koji, miso and much more.
For making Amazake drink: Cook 1lb. (2 cups) brown rice to porridge consistency. Allow it to cool for 10 minutes. Mix in one packet of Mitoku Organic Brown Rice Koji and a pinch of salt, stirring thoroughly. Incubate at 130F° (55C°) for 6 to 8 hours. Amazake can be enjoyed as is or puréed for smoother texture.