Rice koji powder

Kanji character for “Koji” (糀) originated in Japan a long time ago. Made up of a combination of characters for rice (米) and flower (花), it comes from the fact Koji fermented rice looks like white flowers blooming. Koji is starting point for making Miso, soy sauce and Amazake.

At our artisan's, it is produced in an old brewery in Ise, taking advantage of soil’s purity, climate and land crops, as well as fermentation techniques cultivated over time. Koji is dried at low temperatures to maximize enzymes function. It is traditionally used to make Koji Amazake, Shio Koji, Koji soy sauce (Shoyu Koji), miso, Kojizuke (brining method) and Bettarazuke (brined daikon radish).

Rice koji is steamed, then inoculated with a fermentation culture called Aspergillus oryzae, koji mold, and carefully preserved in warm, humid conditions to promote growth. During fermentation process, koji produces over 100 types of enzymes. Proteases break down proteins into amino acids, such as glutamate, which confers an intensely savory taste known as “umami”. Amylases convert starch into glucose (sugar), giving a sweet taste. This explains why foods containing koji combine deep flavor, umami, sweetness and that special aroma from fermentation.

Enzymes aid digestion and strengthen immune system. Koji provides us with nutrients such as B vitamins and minerals, and creates a pleasant flavor with health benefits.