Komekoji organic

Rice komekoji, the basis for natural umami and fermentation

The power of koji

Koji is a noble fungus that has been used for thousands of years to ferment ingredients. It provides a deep umami flavor, subtle sweetness and a delicate smoothness - with no added sugars. Thanks to its enzymes, it is used in various Japanese delicacies such as miso, soy sauce, sake and amazake.

What is rice komekoji?

Rice komekoji is rice on which this fungus has been carefully cultivated. This fermentation process breaks down complex carbohydrates, proteins and fats, leaving the rice packed with enzymes and beneficial substances. The result? A condiment that is not only delicious, but also good for your body.

Health Benefits

In addition to flavor, Komekoji offers prebiotic benefits. The enzymes support digestion and help balance your gut microbiome. As a result, food is better absorbed and digested, contributing to a healthy gut flora and feeling energized.

How to use it.

Rice Komekoji is versatile and can be used in various ways in cooking:

• Shiokoji marinade: Mix with water and salt and use as a natural flavor enhancer for meat, fish, tofu or vegetables.

• Miso & soy sauce: Use as a base for homemade fermented sauces.

• Amazake: Make a nutritious, slightly sweet rice pudding by mixing it with cooked rice and warm water.

• Fermentation Projects: Ideal for getting started with fermentation yourself and discovering new flavors.

Pure quality - with no artificial additives.

Our Rice Komekoji is carefully produced and contains no artificial additives. It is an authentic fermentation product that takes your dishes to the next level - both in terms of taste and health.

Want to bring the magic of fermentation into your own kitchen? Discover the possibilities of Rice Komekoji and experience the power of natural enzymes!

Recipe: Make your own amazake

Ingredients:

• 100g komekoji

• 200g cooked white rice, cooled to lukewarm

• 300 to 400ml water, depending on desired thickness

Steps:

Mix the cooked rice, koji and water in a clean bowl or pot. Heat the mixture until it reaches a temperature of 55 - 60°C. If you want to be sure of the temperature, use a thermometer. Keep the mixture at a constant temperature for 8 to 10 hours. You can:

• In a rice cooker on "keep warm"

• In a fermentation cabinet

• In a thermos bottle

• Or in the oven with a light on

Stir the mixture occasionally. Over time, it will become sweeter due to the conversion of starch to sugar.

Ready? You can eat it like this as a porridge, or puree it with extra water into a liquid drink. Blending with ginger and lemon gives just that little bit more freshness to your porridge.

Store the amazake in the refrigerator and consume within 3-5 days, or freeze it.

Allergens

This product contains no allergens

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.