Koji
Default unit: pcs · Less common product
Description
Koji is a traditional Japanese fermentation starter produced by cultivating the mold Aspergillus oryzae on cooked rice, soybeans or barley. It is essential for making miso, soy sauce, sake and other fermented foods, imparting a distinctive umami flavor.
Nutrition
(per 100g)
Calories300
Protein12г
Fat2г
Carbs55г
Vitamins & minerals
Vitamins B1, B2, niacin; minerals zinc and magnesium.
How to choose
Look for dry granules or flakes with a mild mushroom aroma; avoid any signs of mold beyond the intended Aspergillus or a sour smell.
How to store
Store in an airtight container in a cool, dry place (up to 20 °C); once opened keep refrigerated and use within 3‑4 weeks.
Recipes with Koji
Explore more in the encyclopedia
Discover more foods and their nutritional benefits
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App