HOW TO USE KOJI RICE
Koji is not eaten on its own, but when the food is cooked/marinated with Koji, the enzyme in the fermented rice helps to bring out the flavor of food and improve the tenderness of the meat.
Enzymes in Koji decompose protein into amino acids, a source of savory (which is called "Umami"). By the action of these enzymes, the meat is tenderized with better taste.
How to apply Koji to your cuisine?
It's easy! Find your favorite sauce. For example, soya sauce, BBQ sauce, Tomato sauce, Tom yum paste and curry sauce etc...
Make Your Own
MAKE YOUR OWN MARINATING SAUCE WITH KOJI
APPLY KOJI MARINATING SAUCE TO...
MAKE FERMENTATION FOODS
Amazake (coming soon)
Miso (coming soon)