PLEASE NOTE – September 26, 2024:
We are now accepting orders for region A (northeast and midwest)!
Pre-orders are welcome for other parts of the country. Please see Shipping Informationย for more detail on our shipping parameters.
We make Brown Rice Koji (the Japanese term for cultured grain) by inoculating steamed rice with the spores of the Aspergillus mold. During a two-day fermentation process the rice is transformed into sweet, fragrant koji, which we use to make our varieties of rice miso.
Our dried rice koji is available for customers, who use it primarily for making amazakรฉ, a delicious sweet rice pudding. Amazakรฉ can also be used as a homemade sweetener substitute for sugar in many recipes, a sweetener derived entirely from rice.
Rice koji is also used as a starter for making a number of other fermented foods besides miso and amazakรฉ, such as sakรฉ, rice vinegar, and mirin.
Sold in one pound packaging; one pound = 2 2/3 cups.
$16.00
South River Brown Rice Koji is made from slightly polished, certified organic short grain brown rice and Aspergillus oryzae (koji culture).
Sold in one pound packaging.
$16.00
PH: 413.369.4057
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