Rice Koji 500g

This magical ingredient is the foundation of the Kekoji Lab company. 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 500g bag. INGREDIENTS: Rice Koji (rice, aspergillus oryzae). May contain traces of nuts, gluten, and beans. NUTRITIONAL VALUES: average values per 100g of product Energy 1615 Kj – Energy 386 Kcal – fats 0.03 g – of which saturates 0 g – carbohydrates 78.8 g – of which sugars 5 g – fiber 2.9 g – protein 7.2 g – salt 0.1 g SHELF-LIFE: unopened: 12 months store in a dry place away from light at room temperature, opened: after opening store in the fridge for up to 60 days. Country of production: Italy