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.
Featured Products
Dehydrated rice koji, grown on Australian koshihikari rice, which has been ground into a powder for culinary use.
Mix this with salt to taste, and rub over meat or seafood to develop complex savoury flavours, and enhance the crust from pan searing or baking.
Dust onto bread for crust browning and flavour development, or incorporate into dough to add natural sweetness.
Boost the umami flavour of sauces and marinades.
Note: The natural enzymes in koji start to break down above 60°C, so give your koji some time to work before you apply high heat.
A silica sachet is included in the packaging to ensure freshness, please discard it after opening. Keep out of direct sunlight.
Koji on Australian grown pearled barley. 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 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.
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