Koji 17.63oz(500g) Miyako Koji For Shio Koji And Amazake

I always struggle in local markets to find good Koji and this is a great product that not only lasts in your cupboard it also makes for an amazing base for many ferments and dishes.

his has become a permanent fixture in my kitchen. I use shio koji made from this regularly in stir-fries, salad dressings, and marinades and it adds a depth of umami and complexity that's hard to replicate any other way. If you're not already cooking with koji this is a great place to start — versatile, approachable, and genuinely elevates everyday dishes. Highly recommend for any home cook looking to level up their flavor game.

My forvorite!

I use it to tenderize meat. Tastes great.

While going through the steps of creating a Soju Koji marinade (by adding water and salt, letting sit at room temperature for a week while stirring daily) is a bit time-consuming the marinade last for a plus month in the refrigerator and greatly enhances the flavor & texture of marinated vegetables . Marinating steaks for 4 to 6 hours prior to grilling creates a awesome aged steak flavor that’s in my opinion very close to the more expensive real thing.. I have found that the recipes for the Soju Koji online add a lot more salt than I liked so I’ve toned it down by a third.

Using it for making Shio Koji.

Great product!

A few months ago, we tried out a pre-made Amazake mixture that simply required us to combine it with boiling water and we were such fans of the flavor that we wanted to find a way to make more of it in a higher volume. So we picked up this back of Koji and set about learning how to make Amazake from scratch, and we were quite happy with the results. While making Amazake from scratch is quite a bit more complicated a task than our first Amazake experience, it was worth it for the challenge and the increased volume we were able to make. Combining this Koji with some short-grain rice we set about combining the mixture in a hotpot using the "yogurt" setting to keep a steady temperature, and from there it just became a waiting game (about 10 hours) to let our Amazake mature/ferment. When all was said and done, we had a nice big batch of Amazake that lasted us for a week. This probably won't be a weekly or monthly thing that we brew, but for upcoming special occasions or family gatherings we might make a batch so others can try it as well. And if we get really good at making it we'll start adding additional custom flavors, but for now it was just a treat to be able to make the batches this bag afforded us. ***Overall Value*** We got about 3 batches-worth of Amazake from this bag of Koji, but I will say this, the images are a bit misleading. At 17 ounces, it is NOT a particularly big bag of Koji, but for us it was perfect as it was our first time making it from scratch and honestly there was no guarantee it was going to turn out as good as the pre-made mixture we'd tried before. Fortunately for us, it did work out and we might be picking up another bag or two of this Koji in the near future.