Ferments & funk · cultured

Rice koji

Also called kome koji, koji rice, dried koji

Steamed rice grown with koji mould, smelling of chestnut and sweet sake; used to make miso, amazake and shio koji, and to tenderise and sweeten.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodShio koji

    Already salted and wet; cut other salt and don't use it to start sweet ferments.

  • T3 · In a pinchSake lees

    Boozy lees with umami for marinades, but no active koji to ferment with.

Cook with Rice koji

No recipes use it yet.