What is Dried Rice Koji (Marukura)
The dried rice koji (Aspergillus oryzae or rice malt) Marukura is a rice koji made by the craftsmen from Okayama Prefecture.
The craftsmen finish this rice koji carefully and slowly with warm air so the koji fungus will not break.
Due to its popularity, we have prepared a large capacity of 10kg Dried Rice Koji (Marukura). You can use this for business.※ After receiving your order, the product will be ordered from the manufacturer. * There are times when production is stopped by the manufacturer or there is a delay in shipping. In that case we will contact you separately. Please note.
You can use rice koji for making sweet sake (amazake), handmade miso (traditional Japanese seasoning made from fermented soya beans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji) etc. You can also use it as a substitute materials when making yeast food such as bread and sweets.
We pack in carefully it a box so it could fit 10kg.
We received a lot of review from costumers who previously purchase this product!
How to Use Dried Rice Koji (Marukura)
You can use it to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!
Fermentation Food Recipes Book
Homemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.
If you mix soybean and salt in dried koji and fermented it for a long time, you can finish the handmade miso. In the good's bag, it is stated to use it after returning it to raw koji. But you can use it as dried koji when you are making the homemade miso.
Mix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or other heat incubator. Keep it warm for about 6 hours, you can make a delicious sweet sake only with rice koji!
The Difference Between Dried Koji and Raw Koji
Koji is divided into two types: dried koji and raw koji.
Dried koji is a koji that has been dried by clearing the moisture inside.
In the other side, raw koji is weak to bacteria, which has a possibility to easily decreasing it's quality by doing self fermentation. Therefore, it's become the raw koji's disadvantage that the preservation if difficult. To solve this disadvantage, here comes the dried koji.
Unlike raw koji, dried koji has resistance to bacteria. So the self-fermentation could be suppressed. The dried koji is just dried to prevent the self-fermentation. Also, there almost no difference from the taste of dried koji comparing to raw koji.
Message from Food Manufacturer
The Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards.
In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can do our exports well.
There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand Made in Japan.
The Important Point of Dried Rice Koji (Marukura)
- -The package contains 10kg of Dried Rice Koji (Marukura)
- -Expired date: half year from production.
- -When saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.
||Okayama's 100% Dried Rice Koji (Marukura)
||Half year from production
||Please save in a low humidity refrigerator.