This magical ingredient is the foundation of Kekoji Lab. In fact, Koji is used as a base ingredient for the preparation of miso, soy sauce, sake, mirin and much more. But what is it? It is a type of rice on which an edible filamentous mycelium (Aspergillus Oryzae) is cultivated. Thanks to its richness in enzymes, in addition to traditional applications, it is an excellent component for marinades and helps break down proteins, making it a "tenderizer" (shio koji). Use it also in desserts such as Amazake or blended into doughs for an extra boost of aroma and flavor. Available in a 500 g compostable bag.
Price VAT included
This magical ingredient is the foundation of Kekoji Lab. In fact, Koji is used as a base ingredient for the preparation of miso, soy sauce, sake, mirin and much more. But what is it? It is a type of rice on which an edible filamentous mycelium (Aspergillus Oryzae) is cultivated. Thanks to its richness in enzymes, in addition to traditional applications, it is an excellent component for marinades and helps break down proteins, making it a "tenderizer" (shio koji). Use it also in desserts such as Amazake or blended into doughs for an extra boost of aroma and flavor. Available in a 500 g compostable bag.
| Energy (kcal) | 386 |
| Carbohydrates (g) | 78.8 |
| of which Sugars (g) | 5 |
| Fat (g) | 0.03 |
| Protein (g) | 7.2 |
| Fiber (g) | 2.9 |
| Sale (g) | 0.1 |
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