This koji, from California's Cold Mountain, is made by inoculating steamed rice with a koji starter, consisting of spores of the mold aspergillus oryzae. The rice and mold incubate for 45 hours, resulting in this fragrant, sand-textured, dry koji.
We here at Umami Mart already know about the miracle of koji. Since 2016, we've used it as an ingredient from our favorite proteins to sweets- from nagaimo to tofu to amazake. We've pretty much stuffed it down everyone's throats with event after event.
In addition to the recipes above, koji can be used to make miso, sake, pickles and soy sauce.
- Ingredients: Rice an aspergillus oryzae
- 20 oz
- Material: koji in a plastic canister
- Made in California