Koji rice is a preparation that originates from two ingredients: rice and the fungus Aspergillus Oryzae. The combination of the fungus (in powder form) with the cooked rice produces a white surface mould on the rice that can transform simple raw materials such as rice into unique products: miso, sake kasu, amazake, soy sauce and shio koji (enzymatic fermentation). As a ‘fermented food’, it is rich in enzymes developed by the mycelia of the Aspergillus genus. In cooking, it opens up new frontiers and will soon become an essential ingredient in every professional kitchen, thanks to its source of enzymes for truly original ‘fermentations’.

Our Koji is sold in a recycled and recyclable aluminium tin, with a green bio-plastic bag made from sugar cane, 100% plastic free.

Super food is a line of natural food ingredients that stand out for their purity, high nutritional values and countless health benefits.