Koji Rice for Shiokoji – Fermentation Base (300 g)
Tsurumiso – Fukuoka, Japan
A cornerstone of Japanese fermentation, koji rice is inoculated with Aspergillus oryzae, a beneficial culture used for centuries in the production of miso, soy sauce and shiokoji.
Rich in natural enzymes, koji breaks down proteins and starches, unlocking deep umami flavours and subtle sweetness. This product allows you to easily create your own shiokoji at home or in professional kitchens.
Highlights & Benefits
- Traditional Japanese fermentation ingredient
- Inoculated with Aspergillus oryzae
- Enzyme-rich – natural flavour enhancer
- Develops umami and subtle sweetness
- Base for shiokoji, miso and fermented sauces
- 100% rice – clean label product
- Artisan production from Fukuoka
Serving & Application Ideas
- Preparing shiokoji (marinade base)
- Marinating meat, fish and vegetables
- Enhancing tofu and plant-based dishes
- Creating fermented sauces and condiments
Enhances tenderness and depth of flavour naturally.
How to make Shiokoji
- 300 g koji rice
- 100 g salt
- 500 ml water
- Mix all ingredients
- Cover and refrigerate
- Stir once daily
- After 1–2 weeks, when rice softens completely, it’s ready
Use as marinade: 30–60 minutes before cooking
Packaging: 300 g / pouch
Origin: Fukuoka, Japan
???? Storage: store in a cool, dry place, away from light
Ingredients: 100% rice
️ Allergens: none declared
Nutritional values (per 100 g):
Energy: 1536 kJ / 367 kcal
Fat: 1 g (of which saturates: 0.1 g)
Carbohydrates: 82.5 g (of which sugars: 0 g)
Protein: 6.9 g
Salt: 0 g
