Tsurumiso dried rice koji is a type of rice koji that has been dried for preservation. Koji is a type of fungus that is used in Japanese cuisine to ferment a variety of foods, including miso, sake, and soy sauce.
To make Tsurumiso dried rice koji, steamed rice is inoculated with koji spores and incubated until the koji fungus has grown and penetrated the rice grains. The resulting product is a type of malted rice that has a sweet and slightly nutty flavour.
Once the rice koji has matured, it is dried to preserve it for later use. Dried rice koji can be rehydrated by soaking it in water, then used in a variety of Japanese dishes, including sauces, marinades, and pickles. It is used to make miso, shio koji and even used for fermenting sake.
Units Per Case: 1
Packaging Material: Plastic
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Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.