Organic Dried Brown Rice Koji By Marukura
100% Local Okayama Yuuki Brown Rice
Organic Dried Brown Rice Koji By Marukura is a brown rice koji with organic JAS certification made by the craftsmen from Okayama Prefecture. Not only JAS, but this product also passed the FDA (American Food and Drug Administration) accreditation test, one of the most strict food and drug accreditation in the world.
This product is carefully and slowly produced in warm temperature so the koji mold won't break.
You can use rice koji for making sweet sake (amazake), homemade miso (traditional Japanese seasoning made from fermented soybeans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji), and other things. You can also use it as a substitute materials when making yeast food such as bread and sweets.
The Difference Between White Rice Koji and Brown Rice Koji
Not only do they have different colors, both are also different in taste and aroma. If you make miso or amazake with white white rice koji, the result will be very sweet. Due to its refreshing scent, there are almost no Japanese people who would dislike it. Also, since usually white rice koji is massively produced in Japan, they are easy to obtain. There are also abundance of recipes using white rice koji. So, it is the perfect recipe for people who just started cooking with koji.
Brown rice koji can be used for making miso, shio koji, and sweet sake as well. But compared to white rice koji, the unique sweetness of brown rice has become its attractiveness. It tastes slightly bitter with pleasant aftertaste. This subtle bitterness and flavor is the real appeal of brown rice. There are also a lot of customers who reorder the brown rice koji after try tried it for the first time. The aroma of brown rice koji is deep and wonderful, so it leaves a unique impression.
For those who have already used the white rice koji and grasped the know-how of the fermentation process, this brown rice koji will be our next recommendation item we would like you to try.
Even for those who cook with koji for the first time, please note that brown rice koji is not that difficult to handle. Like white rice koji, you can use it for various dishes. The only drawback from brown rice koji is that they are not produced as much as white rice koji, so it is a little bit harder to obtain.
Messages From Our Buying Coustomers
Organic Dried Brown Rice Koji
You can use it to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!
For those who ordered this product for the first time, you will receive
Recipe email for
shio koji, sweet sake, and miso.
Shio Koji (Salt Koji)
Homemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.
If you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.
Amazake (Sweet Sake)
Mix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!
The Difference Between Dried Koji and Regular Koji
Dried koji is a type of koji that has been dehydrated. Koji can be divided into two types: regular koji (raw koji) and dried koji. Regular koji that is not dried is susceptible to various unwanted bacteria. It can also easily deteriorate in quality due to self-fermentation. Therefore, regular koji is harder to store. Because of that, dried koji was created.
Dried koji is very strong against various bacteria that have bad effects on the fermentation. It can also prevent self-fermentation. In addition to that, the taste of dried koji is pretty much the same as regular koji.
Message From Marukura Food Manufacturer
The Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting organic food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards. In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can smoothly exports well. There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand made in Japan.
Special Features of Organic Dried Brown Rice Koji By Marukura
- Because this product dried at a low temperature, it is effective for long-term preservation.
- Production doesn't use any additives nor chemical substances.
- Passed the Organic JAS Certification and American Food and Drug Administration (FDA) Certification.
First time using dried koji? Here's a tutorial on how to rehydrate it.
How to Rehydrate Dried Rice Koji
This tutorial is made by Kawashima The Japanstore using advices from the manufacturer of the dried koji themselves. Feel free to use this as a reference when you cook with dried koji in your kitchen.
||Organic Dried Brown Rice Koji By Marukura - 100% Local Okayama Yuuki Brown Rice
||6 Months after production date
||Keep in places with low humidity or keep them in the fridge
|When saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.|