Kome Koji

Rice Malt

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 (rice malt with salt) and shoyu koji (rice malt with soy sauce) can be made by adding salt and soy sauce to rice malt then fermenting. Rice malt products impart a mellow sweetness to stir-fries and simmered dishes, draw out the natural deliciousness of meat and fish, and can be used as a dip or sauce.