A Closer Look: Organic Brown Rice Koji

Soy Sauce

“I get this nearly every week because it is so hard to find except in the internet. I make my own amazake and it has not led me wrong. My only complaint is that it is not sold in larger quantities so I have to get multiple bags!” -Angelia

Today we are going to take a closer look at Organic Brown Rice Koji.

Product Highlights

Organic Brown Rice Koji

Koji is the natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Mitoku Organic Brown Rice Koji is handmade from selected natural whole-grain brown rice, which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions. The resulting koji is left to develop for approximately 48 hours, then taken out and quickly dried in order to preserve it for use in making the finest amazake, miso or koji pickles, etc. Made in small batches by the Marukura Family.

Contains: 17.6 ounces (500 g) Organic Brown Rice Koji

Ingredients: Japanese naturally cultured organic brown rice

OK kosher certified.

Product Q&A

Q. How much miso will one package of organic koji make?

A. One package (500 g) organic barley koji will culture 300 grams soybeans.

Q. Do you know how many cups are in this package? Also, if I use this amasake, do you know if it will self-perpetuate? Thanks!

A. The bag this comes in doesn’t list quantity, but it is probably about 4 cups. You should be able to perpetuate it, but we don’t guarantee that. You can get more information from The Natural Import Company, who are experts at all sorts of fermenting products like koji. You can reach them at [email protected]

Q. What are the directions for using this product?

A. Koji is a fermenting culture that can be carried on brown rice, as in this product. It can be used in a variety of ways. Here is a recipe for making miso that uses barley koji, but you can use brown rice koji too. http://www.culturesforhealth.com/how-to-make-mugi-miso-recipe

Learn more about Organic Brown Rice Koji


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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