Bring ‘live’ koji into your everyday cooking.

What is Koji Culture?

Koji culture is the basis of traditional Japanese fermented foods such as miso and soy sauce, used since ancient times.

The enzymes produced by koji culture enhance the umami and sweetness of food, helps support digestion and absorption, and have a prebiotic effect that produces oligosaccharides.

This product is made by adding salt to rice koji and producing them to semi-dry which helps to keep the koji culture alive. Experience a richer umami and a positive effect than dried koji or paste.

Multipurpose Shio Rice Koji

Marinate with meat and more

When marinated with meat or fish, it brings out the umami and sweetness.

Aim for 10% of the weight of the ingredients and adjust to your taste.

Making Fermented Seasoning

Add it to paste or pureed vegetables and let it ferment to create your own original fermented sauce.

It can also be used to make koji pickles.

Add to Soup

Adding it to soups and stews will enhance the umami and richness. Just add it and simmer.

Making Shio Koji

Combine equal amounts of water and salted rice koji in a container.

Place it in a pot of 140°F water overnight, then allow it to ferment naturally.

Homemade Fermented Food Recipes Using Semi-dry Shio Rice Koji

Lemon Koji Syrup

Recipe 1

Lemon Koji Syrup

Ingredients (For 3 lemons) 3 lemons, 1.1 times the weight of lemons granulated sugar, 3tbsp salted rice koji

Cut the lemon 5mm slices and remove the seeds. 2. Starting from the bottom of the container, alternate layer of sugar, and lemon in that order. 3. When you reach the top half of container, layer the lemon, semi-dried salt koji, and sugar in that order, then leave at room temperature with the lid half open. 4. Stir thoroughly once a day. 5. Around 1 week before enjoying.

Fermented Tomato Sauce

Recipe 2

Fermented Tomato Sauce

Ingredients (For 1 can of tomatoes) 1 can of tomatoes(400g) [A] 40g semi-dry salted rice koji, 1tbsp vinegar, 1tbsp mirin

Add the tomatoes and [A] in a container, leave the lid half open, and leave it at room temperature. 2. Stir thoroughly once a day. 3. It will be ready in about 5 days, then close the lid and store in the refrigerator.

Fermented Tomato Soup with Cod and Potatoes

Recipe 3

Fermented Tomato Soup with Cod and Potatoes

Ingredients (2servings) 2 cloves of garlic, 180g potatoes, 140g celery, 3tbsp fermented tomato soup(recipe2), 200ml water, 2 pieces of cod, 3/4 tsp salt

Chop the garlic and fry in a pan with olive oil. 2. Add the cut and soaked potatoes and finely chopped celery and stir-fry, then add the tomato sauce and water and simmer over medium heat for about 6 minutes. 3. Add the cod and salt and simmer for another 6 minutes.

Koji Natto

Recipe 4

Koji Natto

Ingredients (1serving) 10g Dried Natto [A] 1/2 1 tbsp semi-dry salted rice koji, 1tsp Soy Sauce, 2tsp Mirin, 2tsp Cooking Sake

Rehydrate the dried natto. 2. Place the natto in a storage container and stir well. 3. Add [A] and mix well, then refrigerate for one day.

Turnip &amp; apples pickled in koji

Recipe 5

Turnip & Apples Pickled in Koji

Ingredients (2servings) 200g turnip, A few turnip leaves, 100g apple, 1tbsp semi-dry salted rice koji

Cut the turnip into thin quarter rounds. Cut the turnip leaves into 1.1-inch pieces, boil leaves in salted water, soak them in cold water, and drain them well. 2. Cut the apples into thin slices with the skin on, dip them in salt water, and drain. 3. Put steps 1 and 2 and the rice koji into a food bag and knead well. Remove the air and leave it in the refrigerator for about 2 days.

Umami Dish Recipes Using Semi-dry Shio Rice Koji

Recipe 6

Avocado and Shrimp Pasta with Koji Sauce

Ingredients (2servings) 100g Pasta, 1tbsp olive oil, 10 shrimp, 1/2 avocado [A] 1/2 1tbsp semi-dry salted rice koji, 100ml soy milk, 15g cream cheese

Mash half of the avocado and cut the other half into bite-sized pieces. Boil the pasta. 2. Add olive oil to a frying pan and fry the shrimp. 3. Once the shrimp is cooked through, add the avocado and [A] and mix until the cheese is melted. 4. Add the pasta and toss to combine.

Koji Gratin

Recipe 7

Koji Gratin

Ingredients (2servings) 2 potatoes, 3 slices of ham, 15g Unsalted Butter, 3tbsp Flour, 9.1fl oz Milk, 2/3tbsp salted rice koji, 2tbsp Cheese

Cut the ham into small pieces. Thinly slice the potatoes, boil them until firm, then drain. 2. Place the butter in a pot over low heat and once melted, make a white sauce, add the salt koji and remove from the heat. 3. Add Steps 1 and 2 into an oiled ovenproof dish, sprinkle cheese on top, and bake in a 436°F oven for 12-15 minutes until golden brown.

【The basis of umami and health】 This product is the base of a traditional Japanese fermented food made by adding salt to rice koji, which is made by fermenting steamed rice with koji culture. Koji cultures are essential for making Japanese traditional fermented foods such as miso and soy sauce. This product is made from semi-dried salted rice koji containing live koji cultures, bringing a rich umami to your cooking and a positive effect on your daily life.
【Live Koji Culture】 Live koji cultures contains many digestive enzymes such as amylase and lipase. By marinating meat or fish in it, the live koji cultures softens the ingredients and brings out their umami and natural sweetness. Koji culture acts as a prebiotic, producing nutrients such as oligosaccharides and dietary fiber for beneficial culture (probiotics).
【Easy to Make Fermented Foods】 It can be used as is without soaking in water. The fermentation power of live koji culture is stronger than that of dried koji or paste, resulting in a richer umami flavor. Mix it with vegetables or rub it in to make Japanese-style pickles. Shio koji can be made by adding water and fermenting it. You can also make your own homemade miso by combining it with soybeans.
【No Additives】 Semi-dry salted rice koji is made with only rice koji and salt, and contains no additives. It is gluten-free, MSG-free, sugar-free, and vegan-friendly.
【Versatile】 Semi-dry salted rice koji can be used in a wide variety of dishes other than fermented foods, adding umami to them. Add it directly to soups and stews and simmer. When marinating meat or fish, use 10% of the weight of the ingredients as a guideline and adjust to your liking. The rice part of rice koji is highly nutritious, so eat it without rinsing it off. It is also recommended for pasta sauces and omelets. For details, please see the recipes on the page.