33,90 €
Koji rice is a preparation made from two ingredients: rice and the Aspergillus oryzae fungus. Combining the fungus (in powder form) with cooked rice produces a white mould on the surface of the rice, which is capable of transforming simple raw materials such as rice into unique products: miso, sake kasu, amazake, soya sauce and shio koji (enzymatic fermentation). As a ‘fermented food’, it is extremely rich in enzymes produced by the mycelium of the Aspergillus genus. It opens up new horizons in cooking and will soon become an essential ingredient in every professional kitchen, thanks in part to its supply of enzymes for truly original ‘fermentations’.
Our Koji is sold in a recycled and recyclable aluminium tin, with a green bioplastic bag made from sugar cane, 100% plastic-free.
Fermenting
For perfect ‘enzymatic tenderising’, sprinkle the relevant protein and seal the whole thing in a vacuum-sealed bag. Store in the fridge for at least 48 hours.
Shio Koji (fermentation): blend 50 g with 125–150 g of water and 8–10 g of salt.
Carnaroli rice, Aspergillus Oryzae.
The product is free from chemicals, additives or preservatives, making it a pure and safe product for food use.
Allergen-free
It contains no traces of gluten, lactose, nuts or other common allergens, ensuring it is safe even for those with food intolerances.
Highly sensitive to moisture: please ensure that the packaging is always sealed properly.
The product is safe for food use and has no contraindications. Store in a cool, dry place, away from direct heat sources.
– a natural ingredient of the very highest quality;
– extremely versatile.
