<ul><li>Hand-crafted in Cabot, Vermont, USA.</li><li>Starter culture to make red rice miso. Can also be used to make amazake, shio koji, rice milk, pickles</li></ul><br><br>Koji is steamed polished rice inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake (rice koji), but also miso (rice or barley koji) and a number of other fermented foods. The package includes directions. Traditionally this is what the different kinds of koji are used for: to make amazake or rice milk, order the amazake koji; or miso, either choose short term/sweet miso koji, for the lighter, sweeter miso varieties or long term/red miso or barley koji for the longer fermented darker heartier miso varieties. If you want to use the koji to ferment or marinate vegetables or meat any koji will do; they all contain powerful enzymes that will break down protein, carbohydrates, and fats. Subtle flavor differences are the result of the proportions in which these enzymes occur in any particular koji. Not sure? Start with short term/sweet miso koji as an all-round koji, gain some experience with that, then move to the other varieties to expand your horizon. Color varies from light yellowish-white to earthy green.

RHAPSODY ORGANIC KOJI - Made in Vermont, USA - Organic Red Miso Koji/Shio Koji, 15 lbs