IseSo Miyako Koji 1kg

High quality at a descent price versus the local Asian grocery store. Easy to make your own Koji from the inoculated rice. The is very versatile, adding wonderful umami flavor and tenderizing meats such as fish, beef and pork. It’s more economical to purchase this larger bag of Koji rice and fermenting your own liquid, than purchasing the liquid form.

Got this because I wanted to get into Koji and use it to "dry age" meats. I scrutinized whether this was aspergillus oryzae or not like the one offered from Cold Mountain but it wound up not mattering much. What I do to make the Koji powder is blend this rice in a blender until completely powdered. Pop that in a small plastic container and it can keep at room temp for several months. Then when I'm ready to use it, I generally coat the entire surface with the flour and pop the meat in the fridge. Before cooking be sure to rinse all of the Koji off using cold water. I haven't had the chance to use the flour to inoculate my own grains yet. But I'm pretty sure it would still work. Anyway this stuff made the best steak I've ever had. It just enhances the flavors that are already present. You might get some more flavor nuance depending on several things but this is a solid product.

I've used this to make miso for many years and it's always worked well. I'm not certain if it's the best brand, but it's probably the best price for the quantity you receive. 1 Kilo Koji + Beans (of your choice) will make enough miso for about 3-6 months for a family of four. Follow one of the recipes on the front for best results. (Use Google Translate to read.) It's pretty idiot-proof but you do need to mitigate any mold by keeping the miso pressed. (Even a little mold is fine, just carefully scoop out.) Miso soup is something we have for almost all meals at home, even a bowl of pasta, as it's quite healthy. You can keep a bowl of miso broth in the fridge, then heat up on the stove with some veggies and protein for a quick fix.

I use this to make Miso paste. I am glad I can get this on Amazon!

Im so glad I was finally able to get this! Its such a staple in my kitchen to add to basically anything you want to give a flavor boost! Plus I have some to start my own batch in the future. A little goes a long way, and no it wont dry age your meat in 2 days, but it'll be incredibly tender and have a little of thar age funk we enjoy, but not a true dry age.

I grind it with a mini food processor or spice grinder to a powder to sprinkle on proteins and veggies to increase umami. Makes meat juicer, and tender.

I was able to get authentic Japanese koji, which has really expanded the variety of dishes I can make.

It’s very good work for making rice yogurt

It's very good, but since it's imported, it's quite expensive and I can't really afford to buy it.

I don't know if that is normal but it smells awful.

What I expected

Porque no lo encuentro en más sitios aquí en España pero está cariiiiiisimo, si puedes encárgaselo a alguien que vaya a Japón porque así es inasumible. El producto es buenísimo pero no merece la pena

ottimo prodotto lo uso per fare l' amasake.