bio Kome Koji 500 g von mimi ferments

kome koji - organic 500 g

€19,90
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bio Kome Koji 500 g von mimi ferments
  • bio Kome Koji 500 g von mimi ferments
  • Detailansicht von Reis Koji von mimi ferments für kome koji
kome koji - organic 500 g

kome koji - organic 500 g

€19,90 €39,80/kg

incl. taxes. Shipping costs are calculated at checkout

  • Ready-made rice koji for making miso, shio koji & more
  • White organic rice, fermented with koji for over 2 days
  • Gently dried – sweet, mushroomy flavour
  • Recipe suggestions for amazake, shio koji and miso included
bio Kome Koji Reis Koji Aspergillus Oryae für shiro miso und ama miso

What makes our kome koji special

naturally fermented, gently dried, gluten-free, vegan, handmade in Berlin

Bio Kome Koji, also known as rice koji, is white rice that has been fermented with Koji Kin, a noble Japanese mould called Aspergillus oryzae. This process takes over two days. It is then gently dried at a low temperature over a period of 24 hours. The result of this elaborate fermentation and drying process is a ferment with a sweet, mushroomy flavour.

How to use our kome koji

Organic rice koji is an indispensable raw material for the classic production of various Japanese ferments, including miso, shoyu, shio koji and sake. It can even be ground into powder in a blender to make koji salt or dried 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 kome koji fresh. We also offer mugi koji, a barley koji.

The story behind our kome koji

Kome Koji is a traditional fermented food in Japan that is 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 effects on beauty.

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 flavour 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 flavour enhancer to intensify sweetness, fullness, umami and aromas. It is also popular for improving the texture of fish and meat dishes by making them fluffy 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.

Shelf life

Kome Koji has a best-before date of twelve months. Store in a cool, dry place.
Please note, however, that we cannot guarantee that the product is filled immediately before dispatch. As we do not fill every product fresh every day, the remaining shelf life on arrival may be considerably shorter.

Nevertheless, our products are usually edible well beyond the stated date, so please don’t throw them away too quickly. The best-before date refers not only to edibility, but also to sensory qualities such as colour, texture and flavour. Over time, our products usually become somewhat more intense in aroma and darker in colour.

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