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MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic)
Purchase options and add-ons
Brand | Isesou |
Variety | Rice |
Item Weight | 0.22 Kilograms |
Number of Items | 1 |
Package Information | Packet |
About this item
- Miyako koji square type 200g
- Raw material: Aspergillus oryzae from Japan
- Best-before date: One year
- Store under cool temperature
- Round grain first-class rice is used for raw material (no waste rice is used).
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Product Description
Dried koji mold(Kome-koji, Koji-rice) for home-brewing "Japanese sweet sake", "Miso", "Shoyu(Soy-Sause)", "Shio-Koji" etc. Since using long-hair aspergillus oryzae, the effect is extraordinally. Since low-temperature drying is carried out, there is no elegance bruise in a distribution level like raw koji.
Product details
- Is Discontinued By Manufacturer : No
- Product Dimensions : 1.3 x 7.56 x 5.94 inches; 7.76 ounces
- UPC : 885370119442
- Manufacturer : Isesou
- ASIN : B004FH67ZQ
- Best Sellers Rank: #25,833 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #22 in Rice Noodles
- Customer Reviews:
Important information
Rice, Aspergillus oryzae
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, taste and ease of use of the noodle. For example, they mention it's easy to use, turns out great every time and is perfect for koji making. Some appreciate the versatility, saying it'll work for dry aging steaks and faux steak aging. That said, opinions are mixed on value.
AI-generated from the text of customer reviews
Customers like the quality of the noodle. They say it turns out great every time, is easy to use, and produces fantastic results. Some customers also mention that the product is high quality and will work well with miso projects. Overall, customers are happy with their purchase and recommend it to others.
"...But what you do get out of it is very good sake, it is mild with a sweeter tone to it but also a good kick...." Read more
"...Cold Mountain is a quality product and will work well with my miso project." Read more
"...It worked perfectly! Within two days I had made my own Koji rice that I used to make miso...." Read more
"...It's dried so it keeps in the refrigerator, but it's still alive. I would definitely recommend. Great value for the money compared to pure spores...." Read more
Customers like the taste of the noodle. They mention it's very flavorful, delicious, and sweet as expected. They also say it'll make a very tender steak in just 48 hours. Customers also mention that the non-riced steak was perfectly cooked.
"...But what you do get out of it is very good sake, it is mild with a sweeter tone to it but also a good kick...." Read more
"...It has a very pleasant sweet aroma and taste right out of the bag, and I will definitely be buying again when I need more down the line!" Read more
"...The steaks were very tender and delicious! I will definitely use this product again!..." Read more
"This gave the steak an interesting flavor after a week. I would not say it tasted aged but it was not bad...." Read more
Customers like the versatility of the noodle. They mention it's amazing for dry aging steaks, perfect for aging meats, and works for faux steak aging. Customers also say it'll age steaks of any grade in just 48 hours.
"Makes excellent dry aged steaks. I ground up the koji and rubbed both sides of two very tough T-Bone steaks...." Read more
"...n't as good as a 45 day dry aged steak, but it was definitely better than no dry age and an easy alternative to do at home." Read more
"...Flavor -- It's expired! It is too dry to use.Value -- There is absolutely no value to the product. It is completely useless." Read more
"...You can grill or bake the salmon and you need nothing else to get a most delicious fish dish...." Read more
Customers find the noodle easy to use. They say it's perfect for koji making and makes great amazake.
"...steak, but it was definitely better than no dry age and an easy alternative to do at home." Read more
"this is easy to reconstitute and makes the most delicious salmon...." Read more
"Made Amazake. Firstime making it but it was easy and tasty. Will buy more." Read more
"Easy to use, fantastic results. A little expensive for 1 package, but otherwise a good buy." Read more
Customers have mixed opinions about the value of the noodle. Some mention that it is good value and can save them a lot of money, while others say that it's pricey and has absolutely no value.
"...I would definitely recommend. Great value for the money compared to pure spores. Can also just be used as finished koji rice." Read more
"...It is too dry to use.Value -- There is absolutely no value to the product. It is completely useless." Read more
"Great value for Kojj. I used it to dry age my steaks. Not sure if it worked or not. Didn’t seem like a real dry aged steak." Read more
"Easy to use, fantastic results. A little expensive for 1 package, but otherwise a good buy." Read more
Customers are dissatisfied with the texture of the noodle. They mention that it arrived moldy and looked like white fungus.
"By the time my rice got to me it was covered in mold." Read more
"It came moldy and it sucks because I can't return or exchange it." Read more
"Arrived as 1 solid mass that looked like white fungus. Not even going to try cooking it." Read more
"I was excited to use this to dry age my steak, instead I received a bag of mold." Read more
Reviews with images
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Top reviews from the United States
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I will tell you that when I first started this I had no idea what any of it meant all I knew is I wanted to make Sake. After doing a whole lot of research I found out that this type of "Koji" is meant for making fermented desert rice balls which are extremely sweet.
But I also found out that this particular form of Koji is used in producing a desert Sake when used in a different process. than what is directed on the package. Koji is the type of mold that is used in making Sake Rice Wine. Yes mold not yeast this is the major difference here in making Sake rather than other western type wines or beers along with there is only a one stage process than the normal two in fermentation.
I attempted to contact the company who sells this. after I failed to be able to read the amount of the contents inside, with the help of the Bing translation app on my Nokia phone and amazon I was able to finally figure out the major information to start my research. But the company who sells this was absolutely no help at all in any of this. Though to their credit they replied back me just could not offer much assistance.
They shipped quickly it arrived before the expected date, even going through customs it was quick and well packaged.
So let me try and break this down to help you out, Ignore 98% of everything you read.....Sake production will require, time effort and practice... In the end you will need to be able to filter it.... this took me a total of 3 hours in just filtering... the amount you receive for your time will be less than a quarter of what you put into it.
You need a high polished sushi rice or a high polished Jasmin rice. The high polish is very important here because you need a high starch and it has the extra waste already removed. in the end producing a much better rice wine in quality.
This package will ferment 2 lbs of sushi rice so prepare your recipe accordingly.
All you need is the rice, the koji and water...
prepare your rice in a rice cooker according to the direction to cooking it. 2 cups of water per 1 cup of rice... do not under cook or over cook it watch it closely.
let it cool down to a point you can handle it.... Koji can easily be killed by heat... so you want the rice warm but not hot... and it is very important it is not cold... Koji is a mold so it needs both moister and warmth to live on.
You will need a wide mouth glass container that has plenty of head room. I recommend at least 6 inches of space above the rice in your container... it will need breathing room and this will reduce draft in the container because it will need to breath...
Put the rice into a container that is larger than the amount you have so you can work with it. This is all hands on so get ready to get sticky.......
Run your hands through the rice a few times completely turning it over so you can get a feel for how hot it is in the center, once you feel it will not burn the Koji remove it from the package and crumble it into very small pieces spreading it evenly over the rice. Then mix it thoroughly once you have completely mixed in the Koji place it into the container and then loosely tighten the lid.....
Now remember this will ferment pretty quickly, and you will see a few stages in the process as you watch it. But also remember it is going to produce a gas that may not smell so great but will smell amazing to fruit flies or other insects...
You want to keep the lid tight enough to keep insects out, but also loose enough gas can vent. and do not use a plastic container. You want to use Glass otherwise the plastic will leech into the alcohol making it toxic.
This took me about 2 months to make from start to finish I think it was 12 days over 2 months. When you are completely finished you will see plenty of liquid in the container and the rice will be mostly digested by the Koji. Now I used a combination of things starting with Cheese cloth to drain the Sake off the rice. which produced a milky white liquid.
After that I used a colander that I lined with coffee filters in layers of 3 at a time for a total of 18 and filtered it into a ceramic water pitcher. You can try any way you want to filter Sake how ever works for you just remember you will want to drink it.
You also need to pasteurize the product to make sure no extra fungus is remaining, which means a thick canning jar that can fit the product and is meant for heat..... make sure you keep the lid on during the heating process so nothing evaporates. Your goal is to heat to a boiling temperature.... then let it cool completely.
Unfiltered Sake I netted from 2 lbs of rice a total of 750 ML
Now filtered I ended up with a little over 350 ml
This is how much waste is involved, and how little clean alcohol is extracted out of the rice.... between the settling during clearing and filtering. Now you can drink it unfiltered which will net you a lot more. But it will taste a lot worse and it will not look as great in a bottle either.
But what you do get out of it is very good sake, it is mild with a sweeter tone to it but also a good kick. There is a big difference in filtered and unfiltered as far as taste goes.
I tried it both ways, Unfiltered was raw and had a burn to it. After filtering is when the flavor came out and it became sweet. much more polished after filtering.
I hope this helps someone out, I really wish someone had advice for me when I first decided to give it a shot.
Reviewed in the United States on November 12, 2014
I will tell you that when I first started this I had no idea what any of it meant all I knew is I wanted to make Sake. After doing a whole lot of research I found out that this type of "Koji" is meant for making fermented desert rice balls which are extremely sweet.
But I also found out that this particular form of Koji is used in producing a desert Sake when used in a different process. than what is directed on the package. Koji is the type of mold that is used in making Sake Rice Wine. Yes mold not yeast this is the major difference here in making Sake rather than other western type wines or beers along with there is only a one stage process than the normal two in fermentation.
I attempted to contact the company who sells this. after I failed to be able to read the amount of the contents inside, with the help of the Bing translation app on my Nokia phone and amazon I was able to finally figure out the major information to start my research. But the company who sells this was absolutely no help at all in any of this. Though to their credit they replied back me just could not offer much assistance.
They shipped quickly it arrived before the expected date, even going through customs it was quick and well packaged.
So let me try and break this down to help you out, Ignore 98% of everything you read.....Sake production will require, time effort and practice... In the end you will need to be able to filter it.... this took me a total of 3 hours in just filtering... the amount you receive for your time will be less than a quarter of what you put into it.
You need a high polished sushi rice or a high polished Jasmin rice. The high polish is very important here because you need a high starch and it has the extra waste already removed. in the end producing a much better rice wine in quality.
This package will ferment 2 lbs of sushi rice so prepare your recipe accordingly.
All you need is the rice, the koji and water...
prepare your rice in a rice cooker according to the direction to cooking it. 2 cups of water per 1 cup of rice... do not under cook or over cook it watch it closely.
let it cool down to a point you can handle it.... Koji can easily be killed by heat... so you want the rice warm but not hot... and it is very important it is not cold... Koji is a mold so it needs both moister and warmth to live on.
You will need a wide mouth glass container that has plenty of head room. I recommend at least 6 inches of space above the rice in your container... it will need breathing room and this will reduce draft in the container because it will need to breath...
Put the rice into a container that is larger than the amount you have so you can work with it. This is all hands on so get ready to get sticky.......
Run your hands through the rice a few times completely turning it over so you can get a feel for how hot it is in the center, once you feel it will not burn the Koji remove it from the package and crumble it into very small pieces spreading it evenly over the rice. Then mix it thoroughly once you have completely mixed in the Koji place it into the container and then loosely tighten the lid.....
Now remember this will ferment pretty quickly, and you will see a few stages in the process as you watch it. But also remember it is going to produce a gas that may not smell so great but will smell amazing to fruit flies or other insects...
You want to keep the lid tight enough to keep insects out, but also loose enough gas can vent. and do not use a plastic container. You want to use Glass otherwise the plastic will leech into the alcohol making it toxic.
This took me about 2 months to make from start to finish I think it was 12 days over 2 months. When you are completely finished you will see plenty of liquid in the container and the rice will be mostly digested by the Koji. Now I used a combination of things starting with Cheese cloth to drain the Sake off the rice. which produced a milky white liquid.
After that I used a colander that I lined with coffee filters in layers of 3 at a time for a total of 18 and filtered it into a ceramic water pitcher. You can try any way you want to filter Sake how ever works for you just remember you will want to drink it.
You also need to pasteurize the product to make sure no extra fungus is remaining, which means a thick canning jar that can fit the product and is meant for heat..... make sure you keep the lid on during the heating process so nothing evaporates. Your goal is to heat to a boiling temperature.... then let it cool completely.
Unfiltered Sake I netted from 2 lbs of rice a total of 750 ML
Now filtered I ended up with a little over 350 ml
This is how much waste is involved, and how little clean alcohol is extracted out of the rice.... between the settling during clearing and filtering. Now you can drink it unfiltered which will net you a lot more. But it will taste a lot worse and it will not look as great in a bottle either.
But what you do get out of it is very good sake, it is mild with a sweeter tone to it but also a good kick. There is a big difference in filtered and unfiltered as far as taste goes.
I tried it both ways, Unfiltered was raw and had a burn to it. After filtering is when the flavor came out and it became sweet. much more polished after filtering.
I hope this helps someone out, I really wish someone had advice for me when I first decided to give it a shot.
It worked perfectly! Within two days I had made my own Koji rice that I used to make miso. It has a very pleasant sweet aroma and taste right out of the bag, and I will definitely be buying again when I need more down the line!
I then wrapped the steaks in a paper towel and made sure air could circulate around the steaks in the refrigerator.
I let the steaks "age for 48 hours. About two hours before grilling I washed the koji off the steaks and patted them dry.
I then made a marinade with Worcestershire sauce, mushroom soy sauce, garlic powder, and black pepper.
After soaking the steaks in the marinade for 90 minutes. When I pulled them out I let the excess marinade drain off. Just before cooking I sprinkled each side with additional garlic powder, pepper, sea salt and a light dusting of brown sugar.
I stacked the steaks covered on a tray for another twenty minutes or so awaiting the grill too heat up. We grilled the steaks about 13 minutes on each side. The steaks were very tender and delicious! I will definitely use this product again! (BTW- we had cooked another pair bought at the same time without the koji treatment and they tasted fine but they were very tough and hard to chew.-- The koji treated steaks had the texture of filet mignon throughout the cut. Next time I will try this on a skirt steak and round steak to see if it improves the texture.
I have put the rest in my freezer so I can try making sake later. I may also give bonito and other koji treated meats a shot (Hmm, I have never heard of someone making Koji sausages.. Kojironi? Pepperkoji?) . I'm guessing I can use this stuff to make more with my own rice.
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