Komekouji - rice malt, Marukura, Japan

Japanese-grown rice inoculated with koji spores. This rice malt can be used to make your own shio koji (salt koji). It`s also used as a base for miso, amazake, and pickles. Tip: Mix shoyu and rice malt in a 1:1 ratio and let it stand in the refrigerator for a few weeks. The result is a shoyu koji with a delicate sweetness, perfect for seasoning marinades and stir-fries. Marukura, based in Okayama, traces its origins back to the Meiji period (1868-1912). Originally a rice merchant, the company has specialized in rice products like koji, amazake, and white miso since the 1950s. All are made naturally and without additives, using traditional methods and high-quality ingredients.