Fresh and preserved koji products.
What is CanKoji?
CanKoji is a business local to the Canberra region, selling handmade koji products to local restaurants and grocers. Dried and preserved koji products are available nationally in Australia, from our online store.
Koji has been called the ‘national fungus’ of Japan. It’s an essential ingredient for the production of miso, soy sauce, sake and many other fine things. Apart from traditional Japanese food, canny chefs around the world are discovering the magic of koji in the kitchen, as a source of natural enzymes and delicious umami flavours.
Dried koji can be be rehydrated and used to make miso, japanese style pickles, amino sauces, marinades. and more. If you’re curious about fermenting with koji but don’t know where to begin, dried rice koji is a great way to have a go, without worrying about the more complicated process of growing your own koji.
Featured Products
Fermented adzuki beans, made with koji and a custom blend of fragrant Chinese five-spice.
Traditional douchi is a preparation of fermented black soybeans, used for seasoning. This CanKoji original is a lighter, sweeter version made with adzuki beans. They have a delicious umami flavour, and can be eaten as a beer snack, or added to stir-fries, soups, or hot-pot dishes. Very good as an extra garnish on silk tofu, or steamed egg.
Contains Adzuki bean koji, sichuan pepper, fennel seed, cinnamon, clove, star anise and mild chili flakes. Some ethanol is used in the fermentation process, and a small residual amount remains.
A young miso made with Australian grown Koshihikari rice and chickpeas. Light, nutty, sweet, and savoury. Perfect for whipping into butter, adding to soup, or finishing a grilled vegetable dish.
“Sweet” miso is generally has more rice, and lower salt content than many of the darker, aged soy-based miso pastes. It does not have added sugar, but the higher rice content makes it sweeter and lighter.
This miso is gluten free, and soy free.
MISO CARE:
This handmade miso has not been pasteurized; it is alive with good fermentation microbes. If left unopened for a long time, you might see the sealed packaging puff-up a little, as the microbes continue to work. This is not a sign of spoilage. When opened, the miso should smell savoury and delicious. Because of the lower salt content, this miso is best kept in the fridge.
SHIPPING:
This product is best sent via express post, especially if you live somewhere far from NSW.
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.
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