Koji can be used for a variety of rice, soybeans, millets (sorghum), or meat ferments. However, we are especially amazed by the following three ferments it produces.
Shio Koji
Transform your meats, fish, and vegetables with our Koji Culture, which imparts a savory depth and a subtle sweetness, enhancing the umami essence of your dishes1.
Amazake
Create the sweet, nourishing Amazake, a versatile rice beverage that can be enjoyed on its own or used as a natural sweetener in a variety of recipes.
Shoyu Koji
Elevate your culinary creations with a rich, fermented soy sauce alternative that offers a complex flavor profile, adding a new dimension to your sauces, marinades, and dressings2.
Our Koji Culture is a celebration of purity and tradition, ensuring that every batch you make is not only authentic but also infused with the health benefits of natural fermentation. Embrace the art of fermentation and bring a touch of Japanese gastronomy to your Indian kitchen
The dried koji rice was good. I have made some meso and now waiting for complete fermentation. I also made amazake with it.
welcome to the fermentation jouney.
Please do share the review of the amazake as well once it is ready
I was really thrilled to see the koji culture rice available on Arishtam to order in India. I’d had the pleasure of drinking Amazake in Japan and wanted to see if I could make some at home. Thanks to Arishtam, I was able to get my hands on the main ingredient (koji) and was able to prepare a fantastic Amazake. Cheers and do keep making such exotic products available for us 🙂
thank you Ishan for the review