{"title":"Fermentation Ingredients","description":"\u003cp\u003eIngredients for fermentation, koji-based preparations, and cultured foods. Discover rice koji and other fermentation essentials for breadmaking, savoury cooking, and traditional culinary techniques.\u003c\/p\u003e","products":[{"product_id":"miyako-koji-powder-japanese-rice-koji-100g","title":"Miyako Koji Powder – Japanese Rice Koji, 100g","description":"\u003cp\u003eMiyako Koji Powder is a finely milled Japanese rice koji made by Ise Sou, a producer of traditional fermentation ingredients. Using a specialized milling process, the company transforms its traditional Miyako Koji into a smooth powder while preserving the enzyme activity that makes koji useful in Japanese cooking and fermentation.\u003c\/p\u003e\n\u003cp\u003eMade from Japanese-grown rice, this convenient powdered form blends easily into liquids, seasonings, and other preparations. It is particularly useful for making smooth shio koji, amazake, and marinades without the grainy texture of conventional dried rice koji.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNew to Koji?\u003c\/strong\u003e Understand the enzymes behind its flavour, how powder differs from traditional rice koji, and where to start cooking. \u003ca href=\"\/blogs\/knowledge-guides\/koji-powder-explained-enzymes-umami-how-to-use-it\"\u003eRead our guide to koji powder\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Rice Koji?\u003c\/h3\u003e\n\u003cp\u003eRice koji (米麹) is made by cultivating koji mould on steamed rice. During cultivation, the mould produces enzymes that help break down starches into sugars and proteins into smaller components, including amino acids. These enzymatic reactions contribute natural sweetness, savoury depth, and texture changes in a variety of preparations.\u003c\/p\u003e\n\u003cp\u003eKoji is a fundamental ingredient in Japanese food culture, traditionally used to make miso, amazake, shio koji, shoyu koji, and other fermented foods and seasonings.\u003c\/p\u003e\n\u003ch3\u003eWhy Powdered Koji?\u003c\/h3\u003e\n\u003cp\u003eConventional dried rice koji retains the shape of rice grains, which may require breaking apart or softening before use. Miyako Koji Powder is finely milled using a specialized process that maintains its enzyme activity, allowing it to disperse more evenly into liquids and mixtures.\u003c\/p\u003e\n\u003cp\u003eThe fine texture makes it especially useful for producing smoother fermented seasonings and beverages. Its powdered form also makes it convenient to incorporate koji into cooking, baking, and recipe development.\u003c\/p\u003e\n\u003ch3\u003eCulinary Applications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eShio koji:\u003c\/strong\u003e Prepare a smooth fermented seasoning for marinades, sauces, and everyday cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmazake:\u003c\/strong\u003e Make a traditional naturally sweet rice drink with a finer consistency.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShoyu koji:\u003c\/strong\u003e Combine with soy sauce to prepare a savoury fermented condiment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKoji marinades:\u003c\/strong\u003e Use in marinades for meat, fish, and vegetables to develop flavour and help modify texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauces and dressings:\u003c\/strong\u003e Incorporate into savoury preparations where a smooth texture is preferred.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBread and doughs:\u003c\/strong\u003e Experiment with koji in bread, noodles, and other dough preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday recipes:\u003c\/strong\u003e Mix into yogurt, milk, or soy milk, or incorporate into other recipes according to the desired application.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eMiyako Koji Powder can be incorporated directly into liquids and mixtures or used to prepare fermented seasonings. For shio koji, combine with salt and water according to a suitable recipe. For amazake, use with cooked rice and water under the temperature and time conditions specified by the recipe.\u003c\/p\u003e\n\u003cp\u003eBecause the powder is more finely processed than conventional dried rice koji, preparation methods and quantities may differ. Follow recipes developed for powdered koji rather than assuming a direct one-to-one substitution by volume.\u003c\/p\u003e\n\u003cp\u003eKoji enzyme activity depends on temperature, moisture, and preparation conditions. This product is powdered cultured rice koji, not pure koji starter spores for inoculating uncultured rice.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eRice (Japan), koji mould.\u003c\/p\u003e","brand":"Ise Sou","offers":[{"title":"Default Title","offer_id":68143377023220,"sku":"25852","price":15.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/MiyakoKojiPowder_JapaneseRiceKoji_100g1_380b7570-7a05-406a-bf56-5f94e9e935aa.jpg?v=1794533703"}],"url":"https:\/\/supplies.gusta.ca\/collections\/fermentation-ingredients.oembed","provider":"Gusta Supplies","version":"1.0","type":"link"}