White Koji Rice

White koji rice is steamed basmati rice inoculated with Aspergillus oryzae, a beneficial mold revered in Japanese fermentation. This traditional ingredient is the enzymatic powerhouse behind miso, sake, and shio koji. During cultivation, white koji develops high levels of amylase and protease, enzymes that break down starches and proteins into simple sugars and amino acids — unlocking deep umami, natural sweetness, and enhanced fermentation potential.

Perfect for use in:

• Shio koji marinades

• Amino-rich ferments like garum, amazake, and hot sauce

• Enzyme-assisted extractions

• Experimental brewing, curing, or pickling

Clean, mildly tangy, and fragrant, white koji rice is a cornerstone of modern fermentation — bringing bold flavor and bioactive depth to both traditional and cutting-edge cuisine.