Isesou MIYAKO KOJI malted rice starter Pack of 2 — 200 g pouches for shio koji, miso and amazake

MIYAKO KOJI is a 200 g pack of malted rice designed to kickstart traditional Japanese fermentations like shio koji, miso, sweet sake and pickles.

This double pack from Isesou contains koji (Aspergillus oryzae)-inoculated steamed rice prepared for home fermenting. Use it as a starter culture to convert rice starches into sugars and aromatic amino acids that help develop flavor, umami and natural tenderizing action in culinary preparations. The convenient 200 g pouches are portion-friendly for small-batch recipes and culinary experimentation.

How do I use MIYAKO KOJI to make shio koji at home?

Making shio koji is straightforward: combine koji with water and salt, then let it ferment at a stable, warm temperature until it softens and sweetens. The koji supplies enzymes that break down rice starches into sweet, fermentable sugars and flavor-building compounds.

• Typical ratio: about 1 part koji : 1 part water : 0.2–0.3 parts salt by weight.
• Mix thoroughly, keep in a sterile jar, and ferment at 25–30°C (77–86°F).
• Stir daily and taste; ready in 1–2 weeks for a mild shio koji, longer for deeper flavor.

What can I make besides shio koji with this malted rice?

MIYAKO KOJI is a versatile starter suitable for a range of fermentations. Home cooks commonly use koji to produce miso, amazake (sweet sake), soy sauce infusions, and to enrich pickling brines for vegetables.

• Miso: combine koji with cooked soybeans and salt, then age in a cool place for months.
• Amazake: blend koji with warm water and steamed rice for a naturally sweet beverage.
• Pickles: add koji to brines for faster, more flavorful fermentation and tender texture.

What storage and handling steps preserve koji’s potency?

Koji is a living culture and best kept cool and dry to maintain enzymatic activity. Store unopened pouches in a cool, dark place or refrigerate; once opened, reseal tightly and refrigerate to slow degradation.

• Use within the manufacturer’s suggested date for peak enzyme performance.
• Airtight containers reduce moisture uptake and cross-contamination risks.
• Work with clean utensils and jars to avoid unwanted microbes during fermentation.

How much koji do I need for small-batch recipes?

The 200 g size is convenient for home use: enough for several batches of shio koji or a single miso batch when mixed with soybeans. For routine kitchen use, the pack-of-two gives flexibility—use one pouch and refrigerate the other.

• Shio koji: ~100–200 g per batch, depending on desired quantity.
• Miso starter: one 200 g pouch is adequate for a small household miso project.
• Amazake or marinades: smaller portions (50–100 g) are often sufficient.

Who is this for? Home cooks and fermenting enthusiasts who want an accessible, authentic koji starter for experimenting with Japanese-style ferments. MIYAKO KOJI from Isesou suits beginners learning fermentation basics and experienced makers scaling small-batch shio koji, miso, amazake or koji-enhanced pickles. If you value natural flavor development, ingredient transparency, and portion-sized packs for repeated kitchen trials, this product is a practical starter for culinary fermentation projects.