A traditional Japanese ingredient essential to fermentation, this rice koji is made from carefully cultivated rice inoculated with koji mold.

Naturally rich in enzymes, rice koji helps draw out sweetness, umami, and depth of flavour. It’s the foundation for making staples such as miso, amazake, and shio koji, and can also be used to tenderise meats or enhance everyday cooking.

Easy to use at home, this 300g pack is a great starting point for anyone curious about Japanese fermentation, or for those already familiar with its quiet transformative power in the kitchen.