Rice koji (malted rice)

Steamed rice inoculated with Aspergillus oryzae, producing enzymes, for making miso, sake, amazake and mirin.

Rice koji (malted rice) is steamed rice inoculated with the mould fungus Aspergillus oryzae, with a white fluffy bloom and a sweetish mushroomy aroma, producing enzymes that break down starch and protein. It is used to make miso, sake, amazake, mirin, soy sauce, sweet malt and the shio koji marinade for meat, fish and vegetables.

Recipes with this ingredient

Unsweetened oatmeal cakesRussian cuisine | Bakery and desserts

Unsweetened oatmeal pastries are an amazing blend of simplicity and depth of flavor from Russian cuisine. These pastries are based on the traditional use of oatmeal, giving the dish a delicate texture and pleasant nutty undertone. The recipe uses rice malt for a subtle sweetness and a hint of caramel, while melted butter adds softness to the flavor. Dark chocolate adds special charm, revealing the pastries in a new gastronomic light. They are perfect for those seeking a balance between health and rich taste.