Kojiyahonten Dried Rice Koji – 200g
Lovingly crafted with traditional techniques, this dried rice koji is made by gently low-temperature drying our signature nama-kome-koji (fresh rice koji), each piece carefully cultivated in wooden trays (murobuta) to preserve the living power of enzymes.
Product Highlights
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Made with 100% rice from Oita Prefecture, Kyushu
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Crafted with care using traditional murobuta fermentation techniques
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Low-temperature drying preserves the activity of natural enzymes
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Shelf-stable at room temperature / 1-year shelf life
Perfect for:
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Cooking instructors
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Sharing with friends
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Those with limited fridge/freezer space
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Gifts for family or friends living overseas
How to Use Dried Rice Koji
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Convenient single-use 200g pack—no measuring required!
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To rehydrate: Add 50ml of hot water (60–70°C) to one 200g pack. Once softened, it can be used just like fresh koji.
With this dried koji on hand, you can easily make delicious amazake, shio-koji, shoyu-koji, and miso at home anytime.
★ Shio-Koji (Salt Koji) Recipe
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Dried rice koji: 1 pack (200g)
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Salt: 70g
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Water (60–70°C): 330ml (280ml + 50ml used for rehydrating)
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Let sit at room temperature for about 1 week, or use a fermentation device like Kamoshiko or Yogurtia S for 1 day (55°C for 4 hours → cool at room temp → taste → rest 1 more day at room temp if salt flavor is sharp → done)
★ Amazake Recipe
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Dried rice koji: 1 pack (200g)
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Glutinous rice: 2 cups (300g), cooked in 500ml of water
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Use rice cooker, Kamoshiko, or Yogurtia S to keep warm at 55°C for 10 hours → results in sweet koji paste (ama-koji) → dilute 1:1 to enjoy as amazake
★ Shoyu-Koji (Soy Sauce Koji) Recipe
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Dried rice koji: 1 pack (200g)
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Hot water (60–70°C): 50ml
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Soy sauce: 500ml
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Crumble koji, rehydrate with hot water. Heat soy sauce to 60–70°C, then turn off heat. Mix rehydrated koji into soy sauce, stirring to incorporate air. Transfer to a sealed container and let rest at room temperature overnight → ready to use
Q&A
Q1: What are the characteristics of koji mold?
A1: Koji mold produces over 100 types of enzymes, especially the three main digestive enzymes: amylase (for starch), protease (for protein), and lipase (for fats).
Q2: What are some recommended ways to use koji?
A2: Perfect for homemade amazake, shio-koji, shoyu-koji, miso, and even koji-natto.
Q3: Where is the rice used for the koji from?
A3: Only rice grown in Oita Prefecture, Kyushu, is used.
Q4: Does drying kill the koji mold?
A4: No. The drying process is carefully temperature-controlled to avoid killing the koji mold.
Shipping
Economy Shipping=We will ship using either Japan Post's Small Parcel or other services equivalent to those.
Ships within 5 business days of ordering.
It will usually arrive in 11 to 23 business days after shipment