Genmai Koji

Genmai Koji is a traditional Japanese fermentation starter made by cultivating the beneficial Aspergillus oryzae culture on organic brown rice. Known as the heart of Japanese fermentation, koji has been used for centuries to create iconic foods such as miso, soy sauce, sake, amazake, and a variety of fermented seasonings. Genmai Koji offers a rich, earthy flavour from wholegrain brown rice while naturally developing enzymes that help break down starches and proteins during fermentation. It is the perfect ingredient for home fermenters, chefs, and anyone interested in creating authentic Japanese fermented foods. Key Features Made from organic brown rice Cultured with Aspergillus oryzae Traditional Japanese fermentation starter Ideal for making miso, amazake, shio koji, soy sauce, and other fermented foods Naturally enzyme-rich Vegan and plant-based Convenient 500 g pack Ingredients Organic Brown Rice, Aspergillus oryzae (Koji Culture). Storage Store in a cool, dry place. Refrigerate after opening to maintain freshness. Serving Suggestions Use as a fermentation starter for homemade miso, shio koji, amazake, marinades, sauces, and other traditional Japanese fermented foods.

R 242.00 · In stock