Japanese Organic Dried Brown Rice Koji 860g - Additives-Free, Carefully Made By Skilled Craftsmen

Kawashimaya Dried Brown Rice Koji

It is a handmade dried brown rice koji made by craftsmen using only white rice with organic JAS certification from Okayama prefecture.

High Quality Brown Rice Koji Certified In The United States

Not only JAS (Japan Agricultural Standards) but this product also passed the FDA (Food and Drug Administration) certification inspection, which is said to be the strictest in the world. Not only the quality but also the manufacturing process was rigorously checked, and high safety was approved for all items.

Brown Rice Koji Made Using Only Domestic Ingredients With No Additives

No additives are used here so you can enjoy the original aroma and flavor of the material. This is a safe and delicious rice koji made from only organic brown rice produced in Okayama prefecture.

NOW AVAILABLE ON AMAZON USA!

We are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!

The Difference Between Dried Rice Koji And Fresh Raw Koji

Dried koji refers to koji that has been dried by removing the moisture from raw koji (freshly made koji). Since raw koji has a lot of water content, germs can easily grow and it has the disadvantage that it cannot be stored for a long period of time. Dried koji was created with the idea that the finished raw koji could be stored for a long period of time. For dried koji, only the amount that you want to use at the time can be rehydrated with water, and the rest can be stored.

Want To Know More About Rice Koji?

What is Rice Koji And How To Use It? ~ Rice Koji, The Amazing Japanese Fermented Food ~
Koji is a type of mold that is made from steamed grains that are propagated with koji starter. The grains can be rice, wheat, or even beans. For rice koji, the koji starter is propagated on steamed rice. It has a very close and deep relationship with Japanese dishes, and koji rice is used as a raw material for miso, soy sauce and mirin. It is also used to make a Japanese non-alcoholic traditional drink, amazake (sweet sake).
Read More

How to Rehydrate Dried Rice Koji
The sweet and floral scent of dried koji is popular not only amongst chefs but also households as it can be rehydrated with water according to the amount intended for use. Here is how to rehydrate dried koji
Read More

What is Brown Rice Amazake (Brown Rice Sweet Sake)
Brown Rice Amazake (玄米甘酒) is the Japanese sweet sake made by combining brown rice and koji (Aspergillus Oryzae) and fermenting the ingredients. Compared with white rice amazake, brown rice amazake has a unique and earthy taste of brown rice. It's very delicious even for those who don't consume brown rice daily. Read this article to find the brown rice amazake recipe with only 2 simple steps!
Read More

Healthy Recipes With Koji And Natto

Introducing, a recipe that rejuvenates the intestinal environment by combining koji and Bacillus natto.

Koji Natto

It can be stored in the refrigerator for about a month, so you can enjoy it on the dinner table every day.

Portion1Person

Cooking Time30Minutes

　Ingredients

Dried Rice Koji

100g

Natto

120g

Garlic

1/2 a clove

Soy Sauce

5 Tablespoons

Cooking Sake

5 Tablespoons

Salted Kombu Kelp

25g

Roasted White Sesame

40g

How To Make

1

Cut and julienne the carrot

2

Put soy sauce and cooking sake in a pan and put over medium heat.

3

When the seasoning is boiled, add the cut carrots and mix quickly.

4

Turn off the heat and let it rest

5

Until it reaches 60℃、Loosen the dried koji and put it in a pan.

6

When it has cooled completely, add natto and mix well.

7

When the natto is mixed, add salted kombu kelp and mix.

8

When it is mixed, add white sesame seeds and mix further.

9

Let it ferment for 2 to 3 days, and when the koji is soft, it is complete.