Rice Koji 500g
Rice Koji 500g
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This magical ingredient is the basis of the Kekoji Lab company. In fact, Koji is used as a basic ingredient for the preparation of miso, soy sauce, sake, mirin and much more. But what is it? It is a type of rice on which an edible filamentous mycelium is grown (Aspergillus Oryzae). Thanks to its richness in enzymes, in addition to traditional applications, it is an excellent component for marinades and helps break down proteins, resulting in a "tender" (shio koji). Also use it in desserts such as Amazake or blended into dough for a boost of aroma and flavor. Available in a 500g compostable bag.
INGREDIENTS: Rice Koji (rice, aspergillus oryzae). May contain traces of nuts, gluten and broad beans.
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NUTRITIONAL VALUES: average values per 100 g of product Energy 1615 Kj – Energy 386 Kcal – fat 0.03 g – of which saturated 0 g – carbohydrates 78.8 g – of which sugars 5 g – fibre 2.9 g – protein 7.2 g – salt 0.1 g |
SHELF-LIFE: closed: 12 months store in a dry place away from light at room temperature , opened: after opening store in the fridge for up to 60 days .
Country of production: Italy
