TANICA Rice Koji 500g — 100% Japan-Grown Dried Koji for Home Fermentation, Vegan & Gluten-Free

TANICA Rice Koji is 100% Japan-grown dried malted rice that lets you make authentic miso, shio koji, soy sauce koji and amazake at home with consistent fermentation results.

Made from white rice cultivated in Japan and cultured with traditional Aspergillus oryzae, this 1.1 lb (500 g) bag of TANICA Rice Koji is formulated for home fermenters and yogurt-maker setups. Designed by TANICA — a specialist in fermentation equipment with decades of expertise — the koji arrives dried and active, ready to rehydrate and nurture natural enzymatic conversion in rice, soy, or salt blends. The product is vegan, gluten-free, and free from additives, so it integrates cleanly into savory and sweet recipes.

How do I use TANICA Rice Koji to make amazake quickly?

Amazake requires gentle, steady warmth to convert rice starch into natural sweetness. Use cooked short-grain rice mixed with rehydrated koji, hold the mixture at roughly 86–140°F (30–60°C) for 6–10 hours depending on desired sweetness and texture, and blend or strain if you prefer a smoother drink.

• Ratio: about 1 part koji to 2–3 parts cooked rice by weight for a balanced sweetness.
• Temperature: keep stable around 55–60°C (131–140°F) for a faster, sweeter result; lower temps take longer.
• Time: 6–10 hours; check flavor at 6 hours and extend for more conversion.
• Equipment tip: a yogurt maker or TANICA YOGURTiA keeps ideal steady heat.

What’s the simplest way to make shio koji and use it in cooking?

Shio koji is a salt-koji seasoning made by combining koji with salt and water, transforming into a versatile, savory ferment. Within 24–48 hours at warm, controlled temperatures the mixture begins to yield a mild, umami-rich seasoning you can use like a marinade, tenderizer, or finishing sauce.

• Basic mix: 10 parts water : 3 parts koji : 1 part salt (by weight) as a starting guideline.
• Fermentation: 24–48 hours for initial activity; 1–2 weeks for deeper flavor.
• Uses: marinade for fish or chicken, salad dressings, or a flavor boost in soups and sauces.
• Storage: refrigerate after the desired taste develops; lasts weeks to months chilled.

Can I make traditional miso with this koji, and how much will one bag yield?

TANICA Rice Koji is formulated for miso production and gives predictable enzymatic activity that supports fermentation of soy and grains. One 500 g bag provides enough koji to create about 1 kg of finished miso, depending on your recipe ratios and aging preferences.

• Typical miso ratio: 1 part koji to 1 part cooked soybeans (or adjusted for taste).
• Yield: roughly 33–50 servings worth of condiment uses from one bag, or about 1 kg miso batches.
• Aging: miso can be eaten fresh for mild flavor or aged months for deeper complexity.
• Packaging: resealable bag preserves activity between batches.

What makes TANICA Rice Koji different from mass-produced alternatives?

This koji is produced by TANICA with focused R&D and uses Japan-grown white rice and time-honored Aspergillus oryzae strains. The result is a clean rice aroma, consistent enzyme profile, and dependable activity intended for home fermenters seeking reliable results.

• Quality: Japan-grown rice and traditional culturing methods.
• Consistency: developed with fermentation equipment know-how to match home yogurt-makers.
• Clean label: no additives, preservatives, or artificial flavors.
• Dietary: naturally gluten-free, vegan, and non-GMO.

Who is this for? TANICA Rice Koji suits adventurous home cooks, fermentation hobbyists, small-batch producers, and anyone curious about Japanese pantry staples. It’s especially helpful for people using a yogurt maker or controlled-temperature fermenter who want reproducible results for amazake, shio koji, soy sauce koji, and homemade miso. If you value authentic ingredients, consistent enzymatic activity, and clear labeling, this 500 g bag gives you enough koji to learn, experiment, and keep producing flavorful ferments.

Ingredients

Rice