This magical ingredient is the foundation of the Kekoji Lab company. Koji is used as a base ingredient for the preparation of miso, soy sauce, sake, mirin, and much more. It is a type of rice on which an edible filamentous mycelium (Aspergillus Oryzae) is cultivated. Thanks to its richness in enzymes, it is an excellent component for marinades and helps break down proteins, acting as a "tenderizer" (shio koji). Use it also in sweets like Amazake or blended inside doughs for a boost of aroma and flavor. Available in a compostable 500g bag.
Price VAT included
This magical ingredient is the foundation of the Kekoji Lab company. Koji is used as a base ingredient for the preparation of miso, soy sauce, sake, mirin, and much more. It is a type of rice on which an edible filamentous mycelium (Aspergillus Oryzae) is cultivated. Thanks to its richness in enzymes, it is an excellent component for marinades and helps break down proteins, acting as a "tenderizer" (shio koji). Use it also in sweets like Amazake or blended inside doughs for a boost of aroma and flavor. Available in a compostable 500g bag.
| 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 |
