100% Rice Koji (Kome Koji) – Traditional Japanese starter, 300g
Rice koji (or kome koji) is rice fermented with the Aspergillus oryzae fungus, a fundamental base for preparing traditional Japanese foods like miso, soy sauce, sake, mirin, and amazake. A 300g pack of pure starter, ready to be used in your recipes.
€ 8,50 Iva inclusa
Informazioni aggiuntive
Descrizione
Rice koji (or kome koji) is a traditional Japanese starter obtained by cultivating the Aspergillus oryzae fungus on steamed rice. This fermentation process transforms the rice into an ingredient rich in active enzymes that break down starches and proteins, making it essential for preparing fermented foods like miso, soy sauce, sake, mirin, and amazake.
Kome koji is dried rice with added koji, while shio koji is a seasoning made by mixing kome koji with salt and water, used for marinating.
Koji is also valued for its probiotic benefits, which support gut health and the immune system, and is known in Japan as the “national fungus,” a symbol of the connection between culture, science, and culinary art.
A precious ingredient
Rice koji is a 100% natural product, with no additives, representing Japanese culinary tradition in a practical 300g pack. Thanks to its ability to enrich flavors and improve digestion, it is a precious ally for those who love to experiment in the kitchen and take care of their well-being.
