Description
Miso
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.
Amazake
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
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.
Alex –
Hi Jackie, thanks for my Koji rice. I used to make it myself when I was brewing Sake. Your koji rice is excellent and has a lovely aroma of the koji. It makes a very nice Amazake, I use 200g of uncooked rice to 200g of koji rice and get very good results. Growing Koji rice is quite labour intensive so it is nice to be able to buy it as I dont have time to make it these days. I will buy more in the future. Thank you.
.Grady Atkins –
Your product will appeal to a lot of chefs. I couldn’t believe the flavour of that shio. It’s a fantastic product. I said WOW. I dont often say that.
ian watkinson –
Spot on, has made REALLY wonderful sweet miso, very impressive umami results and much better than any of the many types bought pre-packaged.
I am about to order some more for the next batch, very impressed !
Would be interested in sourcing some koji-kin also if it’s possible?