Rice Koji Culture for Shio, Amazake, Shoyu


Introducing the first-of-its-kind in India, our 500gm Koji Culture is the quintessential ingredient for crafting traditional Japanese delicacies like Shio Koji, Amazake, and Shoyu. This meticulously curated culture is derived from the finest quality rice and is designed to unlock a world of flavors in your kitchen. Pack contains 250gm and 500gm dried and vacuum packed culture. You need only a small quantity to make your gastronomic culinary trials at home. Once you open the pack, we recommend you to reseal it and freeze it for up to 6 months.

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.


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


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