Koji is a cultured rice that has been around for centuries. It is the base ingredient for well known fermented products such as Sake, Soy Sauce and Miso. Our Koji grains are cultured with a special microscopic fungus called Aspergillus Oryzae which is grown by us right here in Tasmania. We are one of only a handful of Miso houses in the world to still grow our own spores for making Koji.
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Koji is the name given to rice that has had a microscopic fungus grown on the surface. The fungus, or culture is Aspergillus Oryzae and this particular culture is so important to the making of Miso, Sake, Soy Sauce, Tamari, Mirin and more, that the Japanese have named it their National Fungus.
We use the best quality rice that we can find to grow our Koji. We inoculate warm, steamed grains of rice with the fungus and then tend to it for the next 48 hours while the fungus spreads over the entire grain bed. By the time it's finished, the mycelia (fungus roots) have spread so thickly that the rice is now held together in a thick mat about 5cms thick.
You can use Koji to make Amazake, Miso, Sake and so much more. You can even steam it and serve it as an alternative to rice. It has a delicate sweetness and will be sure to take your taste buds on an adventure.