ＯＲＹＺＡＥ Dried Rice Koji 800g – Made in Japan, Vegan Gluten-Free, No Additives for Shio Koji & Miso

ORYZAE Dried Rice Koji is an 800g pack of traditionally made Japanese rice koji, ideal for making shio koji, miso, amazake and other fermented seasonings—vegan, gluten-free, and free of additives.

Made in Niigata Prefecture using rice grown with natural farming practices and aged with the "Yukigura Shikomi" snow-storage method, this dried rice koji brings authentic koji mold activity and rich flavor to home fermentation. The product is designed for versatility in the kitchen, long shelf life, and straightforward storage—perfect for cooks who want to create traditional Japanese condiments or add koji-fermented depth to everyday dishes.

What makes ORYZAE rice koji different from other dried koji?

ORYZAE uses domestically cultivated Japanese rice and a classic snow-warehouse maturation technique that stabilizes moisture and develops subtle aroma before drying. No synthetic additives are used, so you get pure koji mold activity and the natural rice character.

• Rice grown in harmony with nature in Japan
• Traditional Yukigura Shikomi snow-storage for enhanced flavor
• No synthetic additives—clean ingredient profile
• Produced with authentic Japanese koji mold strains

How can I use this dried rice koji in my kitchen?

Dried rice koji rehydrates easily and can be used to make shio koji, miso, amazake, sweet bean pastes, marinades, and fermented sauces. It also helps tenderize proteins and add natural umami depth when incorporated into rubs, dressings, or simmered dishes.

• Mix with water and salt to create shio koji for marinades
• Blend with soybeans or legumes to start homemade miso
• Create non-alcoholic amazake by heating with water until sweet
• Use as a fermentation starter for koji natto or sweet bean pastes

How should I store and handle the dried rice koji for best results?

Store unopened packs in a cool, dry place and use within one year of manufacture for peak activity. After opening, reseal tightly and keep away from heat and humidity; consume promptly for the most reliable fermentation performance.

• Shelf life: one year from manufacturing date
• After opening: seal tightly and store in a dry place
• For longer freshness, refrigerate after opening if possible
• Use within weeks after opening for optimal fermentation

What results can I expect when fermenting with this koji?

When fermented at appropriate temperatures, ORYZAE dried rice koji produces fragrant, mildly sweet, and savory profiles characteristic of traditional Japanese fermentations. Expect even enzyme activity that supports consistent conversions of starches to sugars and contributes to complex flavors.

• Reliable enzyme activity for sweetening and flavor development
• Balanced aroma and umami suitable for multiple recipes
• Consistent texture in pastes and liquid seasonings
• Ideal for both beginners and experienced fermenters

Who is this for: home cooks, fermentation hobbyists, and professional chefs seeking a high-quality, additive-free rice koji from Japan. It suits plant-based and gluten-free diets, and is great for anyone who wants to craft traditional Japanese condiments or experiment with koji techniques to elevate sauces, sweets, and savory dishes.

Ingredients

Rice, Aspergillus Oryzae (Koji mold)