[Wholesale 50pc] Okayama's 100% Organic Dried Rice Koji (Marukura) 500g - JAS Organic, Additive-Free, Made in Japan

What is Okayama's 100% Organic Dried Rice Koji (Marukura)?

Organic Dried White Rice Koji by Marukura is a rice koji with Organic JAS certification, made by craftsmen in Okayama Prefecture. The manufacturer has also passed the inspection of the U.S. FDA (Food and Drug Administration), one of the strictest food safety examinations in the world.

It is carefully and slowly dried at a low temperature so the koji mold is not damaged.

Use it to make amazake (sweet rice drink), homemade miso, shio koji (salt koji) and more. It can also be used in breads and sweets.

How to Use Organic Dried Rice Koji

Make shio koji, homemade miso and amazake easily. Dishes taste even better with high-quality koji made the old-fashioned way.

Shio Koji (Salt Koji)

Mix dried koji, salt and water, then let it ferment.

Homemade Miso

Mix soybeans and salt with the dried koji and ferment it for a long time. *The package says to rehydrate the koji first, but for miso you can use it dry as it is.

Amazake (Sweet Rice Drink)

Mix dried koji with hot water at about 55-60°C in a rice cooker or other warmer, and keep it warm for about 6 hours to make amazake from rice koji alone.

The Difference Between Dried Koji and Regular Koji

Regular (fresh) koji is easily affected by unwanted bacteria and can deteriorate through self-fermentation, so it is hard to store. Dried koji was created to solve this: it resists unwanted bacteria and stops self-fermentation, while tasting almost the same as fresh koji.

First time using dried koji? See How to Rehydrate Dried Rice Koji.

Message From Marukura Food Manufacturer

Marukura produces and sells koji, amazake and miso in Kurashiki City, Okayama Prefecture. Besides domestic sales, they export organic foods to North America, the EU, Australia and Southeast Asia, and meet overseas hygiene standards as well as Japanese ones. In November 2017 they passed the U.S. FDA inspection, said to be one of the most difficult, which lets them export smoothly. They use generations of know-how to make food that is delicious, safe and secure.

Message from Our Customers

• "I made shio koji with this dried koji and coarse salt." As time passed, it became more and more delicious.
• "The homemade miso I made with this koji has a deep taste." It's so good, I've made it countless times.
• "I can make amazake without fail." This dried rice koji is slightly sweet.
• "I wanted to use it overseas, and it lasts 6 months." I can make delicious amazake from this, so I recommend it!