Koji on Australian grown Koshihikari rice. The koji is harvested and dehydrated to preserve the active enzymes, then vacuum sealed to preserve freshness.
After re-hydrating, this product can be used as you would fresh koji, to make amazake, miso, shio koji, etc.
To use dried koji, re-hydrate with lukewarm water. Use ~200 ml of water for every 500 g of dried koji,. Mix well, and soak at room temperature until soft. After re-hydrating, use as you would fresh koji in any recipe. In other words, 500 g of dried koji is equivalent to 700g of fresh koji, after re-hydrating.
A silica sachet is included to ensure freshness, please discard when opening the packet. The koji will keep for a year from manufacture when sealed, but should be used within a few days of opening. Store away from direct sunlight.
Koji on Australian grown Koshihikari rice. The koji is harvested and dehydrated to preserve the active enzymes, then vacuum sealed to preserve freshness.
After re-hydrating, this product can be used as you would fresh koji, to make amazake, miso, shio koji, etc.
To use dried koji, re-hydrate with lukewarm water. Use ~200 ml of water for every 500 g of dried koji,. Mix well, and soak at room temperature until soft. After re-hydrating, use as you would fresh koji in any recipe. In other words, 500 g of dried koji is equivalent to 700g of fresh koji, after re-hydrating.
A silica sachet is included to ensure freshness, please discard when opening the packet. The koji will keep for a year from manufacture when sealed, but should be used within a few days of opening. Store away from direct sunlight.
