Dried Rice Koji Powder

We offer single-origin Organic Dried Rice Koji Powder, sourcing rice harvested from the JAS certified organic rice farms in Kurashiki-City in Okayama Prefecture, Japan. The rice is carefully handcrafted into rice koji in small batches. The result is a nutty-flavored rice koji, perfect for Amazake and Shio koji making. 

Using Rice Koji Powder is a convenient way to make smooth-textured Amazake and Shio Koji in one step without further processing. In addition, making Shio Koji normally takes a week to a couple of weeks. However, with this rice koji powder, Shio Koji can be made and ready to use in just one day. Rice koji powder can also be taken as supplement (1 tsp per day) or added to yogurt or other foods, providing extra nutrition and live koji enzymes, such as amylase, lipase, and protease. See below for how to make Amazake and Shio Koji.

Product Information:
- Vegan
- Gluten-Free
- 2.5oz (70g)
- Product of Japan
- Store in a cool, dry place. Store in refrigerator after opening.
- Manufactured in a facility that also processes soy and wheat.

Ingredients: 
- Organic White Rice
- Aspergillus Oryzae

General Instructions:
<< How to make Amazake with Rice Koji Powder >>
*Make sure all the equipment is clean and sanitized.

1. Prepare material.
   Rice Koji Powder: 70g, Hot water: 200~250ml
2. Put materials in the following order
   - Hot Water
   - Rice Koji Powder
3. Mix very well until there’s no unmixed powder. There should be no dry powder visible.
4. Keep the temperature between 132°F~140°F (55~60°C) for 10 hours.
5. Enjoy within a week when stored in a refrigerator, or store in a freezer for 1 or 2 months.

<< How to make Shio-Koji with Rice Koji Powder >>
*Make sure all the equipment is clean and sanitized.

1. Prepare material.
   Rice Koji Powder: 70g, Water: 140ml, Salt: 25g
2. Put materials in the following order:
   - Salt
   - Water
   - Rice Koji Powder
3. Mix very well until there’s no unmixed powder. There should be no dry powder visible.
4. Leave at room temperature for one day.
5. Keep refrigerated and use within 3 months.
6. Use Shio Koji as a salt alternative for cooking or seasoning. You can also use it to marinate meat or fish for a couple of hours to soften and add umami taste.