MALTED RICE KOME KOJI (200GR)

Rice malt, used as a fermented food starter, is made by inoculating steamed rice with the Aspergillus oryzae mould. Versatile seasonings, such as shio koji and shoyu koji can be made by adding salt and soy sauce to rice malt. Rice malt products impart a mellow sweetness to stir-fries and simmered dishes, draw out the natural deliciousness of meat and fish.

Storage Information
Store in a cool and dry place.