Koji is one of the key ingredients used in making miso. It is prepared from steamed rice inoculated with koji starter consisting of spores of the mold ASPERGILLS ORYZAE, then incubated for about 45 hours until each kernel of rice is covered with a bloom of fragrant white mold.

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Reviews

(17)

Sleepy

Jul 29, 2024

Got this to make my own Amazake.

Alisia

Jul 30, 2025

This is my first time buying rice koji. I want to try making sugar-free red bean paste and salt koji. If it works and tastes good, I will put it on my regular list.

anna.takazawa221

Jul 03, 2025

This is dried rice koji. I'm grateful that it comes with a recipe. I made shio koji and it was delicious.

tae.cnc

Jun 29, 2025

I use it to make shio koji, which gives a mellow richness to dishes. Highly recommended!

Gomashio

Jun 18, 2025

The delivery was in good condition and arrived refrigerated. Peace of mind.

Sari

May 17, 2025

I bought this hoping to use it to make Kinzanji miso. I hope it works...