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 amazaké, a delicious sweet rice pudding. Amazaké 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 amazaké, such as saké, rice vinegar, and mirin.

Sold in one pound packaging; one pound = 2 2/3 cups.