- Out-of-Stock

Dried rice koji for the preparation of your fermented or marinated dishes
Used in Japan since time immemorial for fermenting and marinating foods.
Produced from a culture of the noble mould Aspergillus oryzae on rice. Very rich in essential nutrients (glucose, enzymes, vitamins and minerals).
The Japanese use it primarily to make the savoury condiment shio-kôji and fermented vegetables tsukemono.
It is also used to make miso paste, sake, shôchu and amazaké. As a natural flavour enhancer for meat, fish, tôfu and vegetable dishes.
Multi-purpose, you'll be able to adapt it quickly and incorporate it into your favourite dishes.
Discover this Kansô Komekôji 乾燥米こうじ at your table ! Bring the umami flavours of authentic, healthy Japanese cuisine to your table.
Data sheet
Energy kcal | 370 Kcal |
1548 | |
Fat | 1.5 g |
Saturates | NC g |
Carbohydrate | 84.3 g |
Sugars | g |
Protein | 6.7 g |
0 g |