This white rice koji is perfect for making your own miso – just add cooked beans and salt!
See our miso page, for a simple recipe.
If you have access to a yoghurt maker (or any equipment capable of holding food at 60°C) then it’s very easy to make amazake, a traditional Japanese drink renowned for its health benefits.
Shio koji is an amazing marinade, that adds a delicious depth of flavour to foods. It is especially good on sweetcorn, broccoli, white fish and chicken.
To make shio koji, just mix:
- 1 packet Umami Chef Koji
- 60 g salt
- 350ml Water (boiled, then cooled)
Blend to form a smooth paste.
It can then be used immediately, or left to ferment for one week to improve the flavour.
White rice (min 30%), aspergillus oryzae
Typical Nutritional Values Per 100g
|Energy (kcal)||361 kcal|
|Energy (kJ)||1531 kJ|
| of which saturates||0.35 g|
| of which sugar||13.0 g|