IseSo Miyako Koji 1kg

High quality at a descent price versus the local Asian grocery store. Easy to make your own Koji from the inoculated rice. The is very versatile, adding wonderful umami flavor and tenderizing meats such as fish, beef and pork. It’s more economical to purchase this larger bag of Koji rice and fermenting your own liquid, than purchasing the liquid form.

Got this because I wanted to get into Koji and use it to "dry age" meats. I scrutinized whether this was aspergillus oryzae or not like the one offered from Cold Mountain but it wound up not mattering much. What I do to make the Koji powder is blend this rice in a blender until completely powdered. Pop that in a small plastic container and it can keep at room temp for several months. Then when I'm ready to use it, I generally coat the entire surface with the flour and pop the meat in the fridge. Before cooking be sure to rinse all of the Koji off using cold water. I haven't had the chance to use the flour to inoculate my own grains yet. But I'm pretty sure it would still work. Anyway this stuff made the best steak I've ever had. It just enhances the flavors that are already present. You might get some more flavor nuance depending on several things but this is a solid product.

I use this to make Miso paste. I am glad I can get this on Amazon!

I've used this to make miso for many years and it's always worked well. I'm not certain if it's the best brand, but it's probably the best price for the quantity you receive. 1 Kilo Koji + Beans (of your choice) will make enough miso for about 3-6 months for a family of four. Follow one of the recipes on the front for best results. (Use Google Translate to read.) It's pretty idiot-proof but you do need to mitigate any mold by keeping the miso pressed. (Even a little mold is fine, just carefully scoop out.) Miso soup is something we have for almost all meals at home, even a bowl of pasta, as it's quite healthy. You can keep a bowl of miso broth in the fridge, then heat up on the stove with some veggies and protein for a quick fix.

IseSo Miyako Koji 1kg This may take a long time to arrive (29 days from the date ordered) but is worth the wait as there is no substitute for koji, this will be used for some amazake & shio koji as I already have 3 gallons of mugi miso slowly fermenting away. This can also be used for things other than miso and sake & amazake, like grinding it into a powder then thoroughly coating a cut of meat (beef, pork, lamb, chicken, etc) with it then leave in the fridge wrapped in plastic for 2-5 days; this will tenderize & make the meat even more savory. There is even a chef that has grown koji mold on foods coated in powdered rice, cultured for 24-40ish hours then cooked with the white fuzzy mold all over it; the taste is supposed to be incredible as the koji's enzymes break down the protein & fats then add it's own unique umami to the food being cultured. I don't have the koji-kin nor the incubation chamber and time required to make koji myself, this is the next best thing for me and is much appreciated to those of us who love cooking with authentic ingredients...

I grind it with a mini food processor or spice grinder to a powder to sprinkle on proteins and veggies to increase umami. Makes meat juicer, and tender.

Im so glad I was finally able to get this! Its such a staple in my kitchen to add to basically anything you want to give a flavor boost! Plus I have some to start my own batch in the future. A little goes a long way, and no it wont dry age your meat in 2 days, but it'll be incredibly tender and have a little of thar age funk we enjoy, but not a true dry age.

If you're buying it to make amazake 甘酒, what you can get out of a bag is cheaper than buying those pre-made pouches where you get 2 servings at most. Probably can save even more buying 2 bags at a time, but this was my first attempt at making amazake, and I was intimidated out of buying 2kg at once. The amazake I was able to make with this using an instant pot method was perfect. Just as sweet as the pre-made pouches I had previously purchased on Amazon where you just add hot water. I enjoyed drinking the amazake as well as using it as a sweetener in my cream of rice. I recommend trying fresh ginger in your amazake. The spice from ginger is a nice contrast to the sweetness of the amazake.

It's very good, but since it's imported, it's quite expensive and I can't really afford to buy it.

I don't know if that is normal but it smells awful.

What I expected

Porque no lo encuentro en más sitios aquí en España pero está cariiiiiisimo, si puedes encárgaselo a alguien que vaya a Japón porque así es inasumible. El producto es buenísimo pero no merece la pena

ottimo prodotto lo uso per fare l' amasake.