Rice Koji – Fermentation Starter | Brown Koji Boy

Rice inoculated with koji culture, used as the base for making miso, shio koji, amazake and a wide range of ferments. Made using heirloom Indian rice, this is the foundation of umami.

This is where fermentation begins.

Key Features

Base of Fermentation
Essential for making miso, soy sauce, shio koji and more.

Naturally Enzyme-Rich
Breaks down proteins and starches into flavour.

Versatile Ingredient
Use for sweet, savoury and experimental ferments.

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How to Use

• Make miso (soy, chana, or experimental)
• Prepare shio koji for marinades
• Use for amazake and koji syrups
• Add to fermentation projects and trials
• Cure or tenderise meats and vegetables

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Suggested Uses:

Make your own miso or shio koji

Create sweet amazake

Tenderise meats and veggies

Build your own sauces & marinades

Product Details:

Fermented in Goa

Weight: 500g per pouch

Shelf Life: Best before 8 months from packaging

Storage: Refrigerate and keep sealed. Contains live cultures.

Our best-by date is only an indicator to inform you that our ferments will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our ferments dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature. 

We have generally found our ferments to be good for upto a year (store in freezer to maintain best quality)