10 best koji rice salt for 2022
We spent many hours on research and managed to find top 10 koji rice salt that is best suitable for you. This review is based on reliable sources, product specs, and hundreds of customer reviews. In this article, were going to highlight the main features of the best koji rice salt and why they are important when it comes to choosing the right one.
Best koji rice salt
1. MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic)
Feature
Miyako koji square type 200gRaw 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).
2. IseSo Miyako Koji 1kg
Feature
Contents: 1kgCalories: -
Ingredients: Rice (domestic)
Product Size (width ~ depth ~ height): 220 ~ 40 ~
3. Marukome Nama Shio Koji, 7.05 Ounce
Feature
Marukome rice malt seasoning, shio KojiThe package dimension of the product is 6"L x 5"W x 4"H
4. MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 2)
5. Masuyamiso Dried Malted Rice, Kome Koji, for Making Aged beef, Dry Aging Meat, Miso, Sweet Sake | Steak Jerky | Amazake Sweet Sake | 10.6oz(300g)
6. Hikari Organic Instant Miso soup with Malted rice KOJI - 10 meals set of 4 tastes - Healthful Reduced-salt Miso soup with Chopsticks
Feature
HIKARI MISO - Hikari Organic Instant Miso soup with Malted rice KOJI is super easy to make. Just pour hot water. You can make the healthful miso soup in 10 sec.REDUCED-SALT MISO SOUP - Hikari Organic Instant Miso soup with Malted rice KOJI is good for health. Because reduced-salt is used. It reduces the excessive taking of salt.
SUPER FOOD, KOJI IN!! - The koji used in Japanese food refers to the fungus Aspergillus oryzae (A.oryzae), a mold that is thought to have existed at least 2,000 years ago. This mold is used to produce miso (soy bean paste), sake (alcohol for cooking and drinking), mirin (sweet cooking sake or alcohol), rice vinegar, soy sauce, as well as alcoholic beverages. Please examine KOJI malted rice. You will know how healthy it is.
TIME IS MONEY - The most important thing in your life is time.Your life is not long enough to make miso soup in a pot. Let's become healthy while saving your time with this instant miso soup! Time reduction is the biggest investment.
7. HIKARI NAMA SHIO KOJI NO HANA , - 20.4 Fl Oz | Pack of 1
Feature
HIKARI NAMA SHIO KOJI NO HANA20.4 Fl Oz | Pack of 1
PRODUCT OF JAPAN
8. KOJI -Japanese traditional all-purpose umami seasoning of rice paste for aging marinade- 12.3ozYAMASAN
Feature
Highly suited for aged beef, this KOJI is called "KAN KOJI", which is the Japanese traditional all-purpose umami seasoning of rice paste for aging marinade. By just marinating meat(beef, pork, chicken, whatever!), seafoods, or vegetables, it brings out the natural aging umami flavor of the ingredients, tenderize their flesh, and also removes the smell of meat & seafoods. Recommended for AGED BEEF.Very easy to cook for aged flavor. Just marinate with an ingredient. For meat & seafoods, you can enjoy the aging flavor by grilling. For fresh salmon or ham, you can use them for carpaccio or salad. For vegetables like cucumber, radish, cabbage, or lettuce, you can enjoy as Japanese traditional style pickles "tsukemono".
Compared to shio koji, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than shio koji. "KAN" means a coldness of winter in Japanese. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan.
Made in AKITA with simple ingredients(Rice, Sugar, Salt, Rice Koji), Made of 100% AKITA's rice. Located in northeast Japan, with its blessed climate & abundant nature, AKITA is one of the finest place for rice cultivation and fermented foods on the earth.
No alcohol adding. No chemical additives. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853. Without relying on machine, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue.
9. Rice Koji Sagohachi 1.2 kg (2 pk - 600 grams each) Kohsei Foods Co. Use for pickling, amazake, umami flavor enhancer and for marinades
Feature
Dry Rice Koji Sagohachi (Aspergillus oryzae) 1.2 kgProduct of Japan. Sold as a set of 2 (600 grams each).
Rice Koji has many uses including creating marinades, dry-aging meats, soy sauce, amazake, umami flavor enhancer, fermented and pickled foods, amazake, miso, and sake
SPECIAL INTRODUCTORY PRICING!
10. Shio Koji Powder, Umami Seasoning Meat Tenderizer from Organic White Rice Malt and Salt 600g (21.1oz) - Additive-Free, Made in Japan, for Aged Steak, Pickling, Marinating by Kawashimaya
Feature
ALL-PURPOSE UMAMI SEASONING: Shio Koji Powder is the all-natural, traditional Japanese flavor enhancer loved by the Japanese, suitable for any daily cooking recipesVERSATILE USE, IDEAL FOR AGED BEEF: Delicious to use as a meat tenderizer, marinating, pickling, season fried food & stir-fries, salad dressing, soup & hot pot, onigiri seasoning, etc.
100% JAPANESE DOMESTIC INGREDIENTS: organic rice koji, salt (Made in Japan)
EASY & SAFE TO CONSUME EVERY DAY: Additive-free & enzyme-rich seasoning everyone can use without worry
PRESERVATION METHOD: Store in a cool place away from direct sunlight
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