IseSo Miyako Koji 1kg

Why did you pick this product vs others?:Good price point. Quality:Excellent Koji!

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.

This has worked well for me to make several batches of miso.

Just appreciate I can purchase Japanese products on Amazon easily

IseSo Miyako Koji 1kgThis 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...

It’s not bad, doesn’t have much of a flavor or that sweet, funky, floral aroma you expect from koji, it’s just pretty neutral and has a slightly artificial sweet scent. Ended up using it make my own from fresh cooked rice that turned out miles better.

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.

The enzymes contained in koji help to regulate the intestinal environment by promoting digestion and absorption and increasing beneficial bacteria in the intestines. The intestines are the key organ for beauty and health. By activating the function of the intestines, anti-aging effects can be expected for the entire body, such as preventing obesity, creating beautiful skin, and improving immunity. I use this koji when I cook. I also use this koji to make salt koji and soy sauce koji and store them in the refrigerator.