Kenshô’s genmai Koji or brown rice koji provides umami with a touch of sweetness to your recipes in the healthiest way. It is also ideal for making fermented and pairing. Well, its enzymes will extract the umami from your ingredients, as well as make it more tender.
recommendations of use: The koji is dehydrated, to activate it is necessary to provide humidity and / or temperature. It can be used to make many fermented foods such as sake, amazake, miso, shio-koji, shoyu, koji-zuke, rice vinegar, mirin, etc. We especially recommend genmai koji to add umami or make a more tasty amazake.
Net Content: 500 gr
Ingredients: brown rice* and koji kin
*From organic agriculture. Origin Rice: EU (Ebro Delta Natural Park)
 – Bio){kind=link}
Select optionsQuick View
Reviews
There are no reviews yet.