This organic brown rice koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.

MORE INFORMATION

Koji is the natural mold used for making miso, shoyu, and many other traditional Japanese fermented foods. Mitoku Organic Brown Rice Koji is handmade from selected natural whole-grain brown rice, which is steamed, then inoculated with spores of Aspergillus oryzae and incubated under strictly controlled conditions. It is made in small batches by the Marukura Family.

Contains:
• 17.6 ounces (500 g) organic brown rice koji
• OK Kosher certified
• Product of Japan

INGREDIENTS

• Organic brown rice
• Koji spores (Aspergillus oryzae)
• Japanese naturally cultured organic brown rice

HOW TO STORE YOUR BROWN RICE KOJI

• Store in a cool, dry place
• Keeps up to 6 months at room temperature or up to 2 years in the refrigerator or freezer