Dried Rice Koji

What is Koji?
- A type of mold, Aspergillus oryzae, that plays a crucial role in Japanese cuisine.
- Widely used as a fermentation starter to produce staples like soy sauce, miso, sake, and mirin.
- Cultivated on grains such as rice, barley, or soybeans.

What Koji Does
- Breaks Down Starches and Proteins:
Koji produces enzymes like amylase and protease, which convert starches into sugars and proteins into amino acids. This process is vital for creating the rich umami flavors found in Japanese cuisine.

- Health Benefits:
Koji fermentation enhances digestibility and may promote gut health by adding probiotics and bioactive compounds.

- An essential starter for making:
Miso: Adds depth and savoriness. / Soy Sauce: Enhances flavor complexity
Sake: Contributes to sweetness and alcohol production.
Amazake: Creates a naturally sweet drink.
Shio Koji: A versatile marinade and seasoning.