KOJI - Organic Amazake/Rice milk/Shio koji/Sake Koji 16 oz

Koji is steamed polished rice inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake (rice koji), but also miso (rice or barley koji) and a number of other fermented foods. The package includes directions. Traditionally this is what the different kinds of koji are used for: If you want to make amazake or rice milk, order the amazake koji. For miso, either choose short term koji, for the sweeter miso varieties, or long term or barley koji for the darker heartier miso varieties. If you want to use the koji to ferment or marinate vegetables or meat any koji will do; they all contain powerful enzymes that will break down protein, carbohydrates, and fats. Subtle flavor differences are the result of the proportions in which these enzymes occur in any particular koji. Not sure? Start with short term koji as an all-round koji, gain some experience with that, then move to the other varieties to expand your horizon. Color varies from white to yellowish tan. Yield: 16 oz of amazake koji makes 1.5 to 3 gallons of amazake (depending on how sweet you want it) or double that for rice milk. 16 oz of short term miso koji makes 3 lbs of miso; long term miso koji makes 6 lbs of miso; barley koji makes 7 lbs of miso.