Flavor:Long Term Red Rice Miso Koji Koji is steamed barley or polished rice inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake (kome koji), but also miso (rice or barley koji) and a number of other fermented foods. Package includes directions. Traditionally this is what the different kinds of koji are used for: If you want to make amazake or rice milk, order the amazake koji. For miso, either choose short term koji, for the sweeter miso varieties, or long term or barley koji for the darker heartier miso varieties. If you want to use the koji to ferment or marinate vegetables or meat any koji will do; they all contain powerful enzymes that will break down protein, carbohydrates, and fats. Subtle flavor differences are the result of the proportions in which these enzymes occur in any particular koji. Not sure? Start with short term koji as an all-round koji, gain some experience with that, then move to the others varieties to expand you horizon. Color varies from greenish white to earthy green.
L**.
Unbeatable quality!
Unbeatable quality! I purchased different brands to compare. This brand is so reliable and surely makes my rice very sweet. I don't mind the price considering no more waste of the material, time, and effort.
P**H
I am very satisfied with this brand of koji rice
I am very satisfied with this brand of koji rice. Every grain has a good coating. The aspergillus culture used was very aggressive and had no problems making bean paste, sake or quick aging a steak. I am very happy with this purchase and will be buying this brand again.
U**E
High quality stuff
Great for making your own Chinese style rice wine lees, which, at least for me, are a bear cub to find out there, even with multiple Asian food stores on my home town. Very consistent quality.
S**Y
If Looking for Kome-Koji aka Koji Rice, Give Rhapsody Natural Foods a GO!!
If you need koji rice for a project at home, whether you want to make amazake, miso, shio koji, mirin, fermented tofu, sake, etc. -- the finished product from Rhapsody Natural Foods will not let you down. I make my own kome-koji as well, but like to try the different brands out there so I can refer members from various fermentation based Facebook groups (The Art of Miso 1.6K members, Wild Fermentation 70K members - to name a few) to different companies placed across the US. Rhapsody Natural Foods nailed it with their brown rice kome koji, you can pick a grade for amazake, short or long miso. Really you can use ONE to make all of the koji-based fermentables I listed, if it came down to it. There are 100's of types of koji-kin, the actual Aspergillus oryzae spores, which are responsible for sporulating on/in the grain. You can read stories of Japanese farmers standing in their rice paddies, waiting for a particular wind to blow, so the Aspergillus spores would travel to their fields and inoculate their grain (waiting, watching the wind, for successful miso year). **I do wish Rhapsody Natural offered barley koji, in addition to rice OR traditional Job's Tears/Chinese Pearl Barley koji for the making of 'hato mugi miso'** Opinion: there is nothing like dipping fresh sliced apples in sweet white miso, or using yellow miso in your friend rice, or a glass of oatmeal amazake blended with apples and cinnamon and vanilla
M**O
Good product.
Not only to make Miso, but I use it in any kind of soup.
D**A
Miso-making essential
Great for making your own miso, though quite pricey. Still, what other options do you have?
H**A
Five Stars
Great product ! Thank you !
P**S
Perfect
I purchased this koji and the miyako koji to make shio koji. This product was far superior. Ordering more!
Trustpilot
3 weeks ago
5 days ago
