Organic Koji

Koji is based on two ingredients:rice (or barley) and the mushroom aspergillus oryzae.If you add the mushroom in powder to the cooked rice, in two days it produces a white layer on the topo of the rice.This is the Koji, the base for the production of Shoyu, miso and sake.

Brown rice with Koji.

  • Code: 1KOJIBIO
  • Quantity: 500g

Tech notes

Brown rice *, Koji (Aspergillus oryzae)

  • Folic acid 0
  • Linoleic acid (gr) 0
  • Linolenic acid (gr) 0
  • Oleic acid (gr) 0
  • Other polyunsaturated (gr) 0
  • Starch 0
  • Beta carotene 0
  • ca gr 0
  • Cholesterol (mg) 0
  • Iron (gr) 0
  • Dietary fibers (gr) 4.8
  • Carbohydrates tot. 9.9
  • Soluble carbohydrates (gr) 75
  • k gr 0
  • Energia Kcal 371
  • Energia Kj 1570
  • Lipids tot. 3.7
  • Monounsaturated tot. (gr) 0
  • Na (gr) 0
  • p gr 0
  • Polyunsaturated tot. (gr) 0
  • Protein tot. (gr) 7.3
  • Retinol eq. 0
  • Saturated tot. (gr) 0.8
  • Vitamin A (mg) 0
  • Vitamin B1 (mg) 0
  • Vitamin B2 (mg) 0
  • Vitamin B3 (mg) 0
  • Vitamin B6 (mg) 0
  • Vitamin C (mg) 0
  • Vitamin D (mg) 0
  • Vitamin E (mg) 0
  • Zinc (mg) 0

Use only for preparation of food that need a fermentation. Ideal to prepare at home tha amasake, miso, shoyu sauce and sakè.

The informations contained in this schedule are informative purposes only.
For consumption / use of the product we suggest you to read the label.

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