This magical ingredient is the base of the company Kekoji Lab. In fact, Koji is used as a base ingredient for the preparation of miso, soy sauce, sake, mirin, and much more. But what is it? It is a type of rice on which an edible filamentous mycelium (Aspergillus Oryzae) is cultivated. Thanks to its richness in enzymes, in addition to traditional applications, it is an excellent component for marinades and helps break down proteins, acting as a "tenderizer" (shio koji). Use it also in desserts like Amazake or blended into doughs for a boost of aroma and flavor. Available in a compostable bag of 500g. INGREDIENTS: Rice koji (rice, aspergillus oryzae). May contain traces of nuts, gluten, and fava beans. SHELF-LIFE: unopened: 12 months keep in a dry place away from light at room temperature, opened: after opening keep in the fridge for up to 60 days. Country of production: Italy.
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This magical ingredient is the base of the company Kekoji Lab. In fact, Koji is used as a base ingredient for the preparation of miso, soy sauce, sake, mirin, and much more. But what is it? It is a type of rice on which an edible filamentous mycelium (Aspergillus Oryzae) is cultivated. Thanks to its richness in enzymes, in addition to traditional applications, it is an excellent component for marinades and helps break down proteins, acting as a "tenderizer" (shio koji). Use it also in desserts like Amazake or blended into doughs for a boost of aroma and flavor. Available in a compostable bag of 500g. INGREDIENTS: Rice koji (rice, aspergillus oryzae). May contain traces of nuts, gluten, and fava beans. SHELF-LIFE: unopened: 12 months keep in a dry place away from light at room temperature, opened: after opening keep in the fridge for up to 60 days. Country of production: Italy.
| Energy (kcal) | 386 |
| Carbohydrates (g) | 78.8 |
| of which Sugars (g) | 5 |
| Fat (g) | 0.03 |
| Protein (g) | 7.2 |
| Fiber (g) | 2.9 |
| Sale (g) | 0.1 |
