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naturally fermented, gently dried, gluten-free, vegan, handmade in Berlin Organic Kome Koji, also known as Rice Koji, is white rice that has been fermented with Koji Kin, a noble Japanese mold called Aspergillus oryzae. This process takes two days. It is then gently dried at a low temperature over a period of 24 hours. The result of this complex fermentation and drying is a ferment with a sweet, mushroomy taste. How to useOrganic rice koji is an indispensable raw material for the classic production of various Japanese ferments, including miso , shoyu , shio koji or sake. In addition, it can even be ground into powder in a blender to make koji salt or dry marinades. To make tea with Kome Koji, first roast a portion of dried Kome Koji in a pan until golden brown. Then add a tablespoon to a cup and pour hot water over it. On the back of the packaging you will find recipe suggestions for Amazake, Shio Koji and Miso. You can also get fresh Kome Koji. We also offer Mugi Koji , a barley koji. BackgroundKome Koji is a traditional fermented food in Japan known for its natural health-promoting properties. In fact, rice koji can be considered an enzyme-rich wonder food that offers numerous health benefits as well as positive beauty effects. The basic properties of rice koji include the breakdown of starch into glucose and the conversion of protein into amino acids. The products created during this fermentation process contribute to the umami flavor and aroma. In addition, rice koji contains valuable nutrients such as vitamins and antioxidants. In Japanese cuisine, Kome Koji is often used as a popular natural flavor enhancer to enhance sweetness, richness, umami and aromas. It is also popular for improving the texture of fish and meat dishes by making them airy and tender. Ingredients
Rice* (Piedmont), A. oryzae *certified organic DE-ÖKO-070 (organic control body) You can find out more about our raw materials here. |