Mitoku Traditional Organic Brown Rice Koji 17.6 oz.

Koji is the natural inoculator for making miso, shoyu, natto and many other Japanese specialty fermented foods. Mitoku Brown Rice & Barley Koji are handmade by the Marukura Family from selected whole brown rice and barley which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions. The resulting koji is left to develop for approximately 48 hours, then taken out and quickly dried in order to preserve it for use in making the finest amazake, miso or koji pickles, etc.

Ingredients: Japanese organic cultured brown rice.