Koji is a mold that is a fundamental part of Japanese cuisine. Aspergillus oryzae releases enzymes that convert carbohydrates and proteins in affected foods into more flavorful sugars and umami-rich amino acids. Koji is essential for making a variety of Japanese fermented foods such as soy sauce, miso, mirin, and sake. Rice koji is cooked rice that has been inoculated with koji and then dried to make instant koji that is convenient and easy to use.
Uses: Koji can be used as a marinade to tenderize and deepen the flavors of meat, fish, and vegetables. Blend koji with salt to make shio koji: a umami-loaded seasoning for virtually all savory foods.
Ingredients: Non-glutinous rice.