• Cold Mountain Dry Rice Koji
$12.99
SKU:
8137
AVAILABILITY:
This is available
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Cold Mountain Dry White Rice Koji
20 oz - CA
 
As featured on Netflix series, SALT FAT ACID HEAT
 with Samin Nosrat
 
from the label:
Koji is one of the key ingredients used in making miso. Koji is made from steamed rice inoculated with "koji starter", consisting of spores of the mold ASPERGILLUS ORYZAE, then incubated for about 45 hours until each kernel of rice is covered with a bloom of fragrant white mold. The rice is then dried, preserving the mold on the outside of the rice kernals.

The function of mold is to produce enzymes that will later break down the soy (or whatever base is used) proteins, carbohydrates and oil into their amino acids, sugars and lipids - to make them more readily digestible or then use them in another process -- such as fermenting simple sugars into alcohol, such as when you make sake.

Note that Koji is never consumed raw.  It is common tool used in japanese and high-end restaurants, but whether used in making miso, tofu or soy sauce, koji is always part of a process and is always eventually cooked (miso when used as an ingredient) or fermented further (sake or rice wine vinegar or miso).
$12.99
SKU:
8137
AVAILABILITY:
This is available
QUANTITY: