Marukome Plus Koji Rice 8 Packs 800 g

Marukome Plus Koji Rice Koji for Amazake (Made with 100% Domestic Rice) Dried Type, 3.5 oz (100 g) x 8 Packs

Brand: マルコメ (Marukome)

Diet Type: Plant Based

Contents: 3.5 oz (100 g) x 8 packs

Item Weight: 800 g

Item Form: Dried Rice Koji

Country of Origin: Japan

Why You’ll Love It

Authentic Japanese Ingredient: Made with 100% domestic rice and Koji bacteria, this dried rice Koji brings a traditional flavor to your cooking.

Versatile Use: Perfect for making amazake (sweet sake), salt koji sauce, soy sauce, and miso. A great addition to your pantry for making homemade Japanese dishes.

Convenient: The dried form of rice Koji eliminates the hassle of loosening it. It can be stored for longer periods compared to undried Koji, making it a convenient option for regular use.

Single Use Packs: Each 3.5 oz (100 g) pack is perfect for a single dose, whether you're preparing a batch of sweet sake or other koji-based sauces and condiments.

How to Use

Sweet Sake (Amazake): Use this Koji to make amazake, a traditional Japanese sweet beverage. Simply mix with water and allow to ferment.

Miso: Combine with soybeans and salt to create homemade miso paste.

Soy Sauce: Can be used as a base for homemade soy sauce fermentation.

Salt Koji Sauce: Mix with salt and water to create a flavorful marinade or seasoning for various dishes.

Ingredients

Rice Koji (Rice [Made in Japan], Koji Bacteria)

Storage Instructions

Store in a cool, dry place, away from heat and moisture.

Packaging Information

Dimensions: 18.4 x 14.9 x 14.6 cm (approx. 7.2 x 5.9 x 5.8 inches)

Total Weight: 800 g (8 packs of 100 g each)

Additional Notes

Shelf Life: This dried rice Koji has a longer shelf life than undried Koji, making it more convenient for storage and use over time.

No Additives: Only rice and Koji bacteria are used, providing a natural, additive-free option for your cooking.

Enjoy authentic Japanese cooking with this versatile and easy-to-use dried rice Koji from Marukome! Perfect for anyone looking to make traditional Japanese fermented foods like amazake, miso, or soy sauce.