RICE KOJI – Fermentation Starter, Umami Builder

The soul of fermentation. Our Rice Koji is grown on heirloom Indian rice and nurtured for 48 hours to activate natural enzymes that unlock flavour and umami. Use it as the base for miso, amazake, marinades, and sauces.

Why It’s a Must-Have:

Versatile Fermentation Base

Enzyme-Rich, Hand-Grown

Essential for Miso, Shio Koji, & More

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)