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$6.00 /8 oz jar
Because thousands of years of soy sauce, miso, and sake can’t be wrong…
Rice Koji is the little-known, but key ingredient in miso, soy sauce, rice vinegar, and sake. What most folks don’t know is that it can be used on its own as a marinade. Aspergillus Oryzae is the name of this edible mold and it produces enzymes that break down proteins and carbohydrates as well as adding the much sought after “umami” flavor to your meals.
We start off with certified organic short grain brown rice and polish it ourselves until it’s half way between brown and white rice. We then inoculate and incubate the rice until the koji spores have taken over.
We use koji as a main flavoring ingredient for our miso, but combine this with water and salt and you get Shio Koji, perfect for marinating meats, veggies, fish, or mushrooms.
Check this recipe out for Shio Koji Chicken. Add a pack of chicken leg quarters to your order for $2 off (discount given manually after checkout).