¥1,780
Kawashimaya Dried Rice Koji It is a handmade dried koji made by craftsmen using only white rice with organic JAS certification from Okayama prefecture. High Quality Rice Koji Certified In...

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Kawashimaya Dried Rice Koji

かわしま屋 有機乾燥米麹とは


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

High Quality 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.

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 white rice produced in Okayama prefecture.

The Difference Between Dried Rice Koji And Fresh Raw Koji

乾燥麹と生麹の違い


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?

醤油麹の作り方

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).
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醤油麹の作り方

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
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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
麹納豆

 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.

Product Detail

Product Name Dried White Rice Koji
Ingredients Organic White Rice
Quantity 860g
Storing Guide Keep away from sunlight, keep in a cool dry place
Origin Okayama, Japan
商品詳細
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