Rice koji is made by growing koji mold on steamed rice.

September 1, 2022

Below are some uses for dried rice koji.

According to interviews, it seems that many people use it to make seasonings such as soy sauce koji and salt koji.

If you look around, you will find many more uses, especially for traditional Japanese dishes such as refrigerator pickles and miso .

Fermented foods are world-renowned health foods that support the longevity of the Japanese people. Inazo wants to connect this to the increasing healthy life expectancy that is a hot topic on the streets.

Now, shio koji, which is highly regarded as an all-purpose seasoning, is easy to make.

The temperature control range is 60-70°C, and all you need is rice koji, water, and salt. You can use the keep warm function on your rice cooker, or if you have a yogurt maker, it's easy.

Soy sauce koji is even easier.

Mix the rice koji well with your soy sauce and leave it at room temperature, stirring once a day, to ferment for about a week. When it thickens, it's ready.

The quality and flavor of the soy sauce seems to be determined by what is used. ( I wonder how it would be if I used my favorite Yamaki noodle soup...)

To find the official recipe, search for keywords such as "NHK" and "soy sauce koji. "

Natto sauce, rice with raw egg... any Japanese dish that uses soy sauce, plus koji mold will keep your intestines thriving.

My favorite thing to do is to eat my homemade "Ryuho Natto" made from "glutinous barley + germ glutinous rice + germ polished Tsuyahime rice" seasoned with my homemade "soy sauce koji" !

Hehe, it looks delicious, doesn't it? Except for the soy sauce, all the products are from Inazo .

I would like to give this to Lee Hsien Loong, who is feeling a bit tired, as it is the strongest intestinal food in the history of Xingzhou.

Shio koji and soy sauce koji are easy to make and are expected to be very useful in incorporating fermented foods into your daily life .

By the way, our dried rice koji "Akita Komachi & White Koji No. 2" is an all-purpose koji mold that is not specific to uses such as miso or amazake.

Its weakness is that it requires temperature control and is delicate, but its advantage is that it is already loosened from the start , so you can use it right away without having to go through the trouble of massaging it.

The color is not like bleached coral, but rather gives the impression of vitality , as if the koji mold native to Akita were actually living there .