Adachi Rice Koji Multi-Purpose Dried Malted Rice 800g

Adachi Brewery's Dried Rice Koji is a versatile fermented product perfect for creating a variety of traditional Japanese foods and beverages. With this multi-purpose dried rice koji, you can easily make delicious amazake—a traditional Japanese sweet rice drink—right in your own home!

Key Features:

• 100% Domestic Ingredients: Made with non-glutinous rice grown in Hyogo Prefecture, Japan, this rice koji is free from additives and preservatives, ensuring a pure and authentic taste.

• Versatile Use: Beyond amazake, this rice koji is ideal for seasoning savory dishes, crafting traditional Japanese sweets, and making other types of koji, such as salt koji and soy sauce koji.

Usage Tips:

• Storage: Thanks to its dried form, Adachi's rice koji can be stored at room temperature. To maintain its quality, keep it in a cool, dark place, away from high heat and humidity. During summer or in humid conditions, refrigerate it and use an airtight container to prevent moisture absorption.

• Making Salt Koji: When making salt koji, maintain a salt concentration of at least 11-12% to prevent spoilage, though 13% is recommended for optimal preservation. Use a container that is easy to mix in and has a lid. Glass containers are ideal to prevent odor transfer. During fermentation, loosen the lid slightly to allow gas to escape.

• Mixing: Stir the salt koji daily to prevent surface contamination and ensure even fermentation. This helps mix the koji well and reduces exposure to air, promoting consistent fermentation.

• Ideal Fermentation Environment: Keep the koji in a location away from direct sunlight and extreme temperatures. Room temperature is generally suitable unless it exceeds 60°C.

Q&A:

• How should I store the rice koji?
  Store it in a cool, dry place in an airtight container to prevent moisture absorption. In hot or humid weather, refrigeration is recommended.

• Can I adjust the salt content in salt koji?
  Yes, but ensure the salt concentration remains between 11-13% to prevent spoilage.

• What kind of container should I use for salt koji?
  Use a container that is easy to stir and has a lid, preferably made of glass to prevent odor transfer. Leave the lid slightly loose during fermentation to allow gas to escape.

• Do I need to stir salt koji during fermentation?
  Yes, stir it once a day to ensure even fermentation and reduce bacterial growth on the surface.

• What is the best environment for fermenting salt koji?
  Ferment in a place away from direct sunlight and extreme temperatures. Room temperature is usually sufficient.