IseSo Miyako Koji 1kg

I use this to make Miso paste. I am glad I can get this on Amazon!

Im so glad I was finally able to get this! Its such a staple in my kitchen to add to basically anything you want to give a flavor boost! Plus I have some to start my own batch in the future. A little goes a long way, and no it wont dry age your meat in 2 days, but it'll be incredibly tender and have a little of thar age funk we enjoy, but not a true dry age.

I made some great Sake' with this. I didn't have the right equipment/environment to make the Koji, so this worked out great.

It’s very good work for making rice yogurt

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.

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.

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.

I don't know if that is normal but it smells awful.

It does ferment a bit slower than in all tutorials but when I put it on the radiator in water it speeds things up massively.

Porque no lo encuentro en más sitios aquí en España pero está cariiiiiisimo, si puedes encárgaselo a alguien que vaya a Japón porque así es inasumible. El producto es buenísimo pero no merece la pena

ottimo prodotto lo uso per fare l' amasake.

Arrived quickly, was packed well. No issues whatsoever so ever. Thanks