Koji (Aspergillus Oryzae) 500g - Mitoku

Mitoku Koji (500g), made from Aspergillus oryzae, is a key ingredient in traditional Japanese cuisine, used to ferment and enhance the flavor of sauces, miso, sake, and other foods. Koji is rice inoculated with the Aspergillus oryzae fungus, which promotes natural fermentation thanks to its powerful enzymes, transforming carbohydrates into simple sugars and proteins into amino acids with a unique and complex flavor. This high-quality product, from the renowned Japanese brand Mitoku, is essential for anyone who wants to create authentic home fermentations or explore Asian cooking techniques. Perfect for creating umami-rich and nutritionally complete dishes, Koji represents the age-old art of Japanese fermentation right in your kitchen.