Koji rice for shiokoji paste 300g

Rice inoculated with Aspergillus oryzae — the same koji used in sake and miso — is the starting point for shio-koji, a lightly salted fermented paste. Mix with 3% salt by weight of the rice, ferment at room temperature for a week, and use to cure fish fillets, tenderise chicken overnight, or season vegetables before grilling.

• Origin—
• Format300g
• Lead timeShips in 1–2 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide