Ferment for rice - Kohsei Foods - 300g

Artisanal product which brings a unique flavor to your dishes. Made from fermented rice, Koji has been used for centuries in Japanese cuisine to improve food flavor.

This Kome-Koji is produced from cultivated rice in Japan, cooked with steam, then fermented thanks to mold called Aspergillus Oryzae, which converts starch into simple sugars, amino acids and other beneficial compounds. This process creates a complex and subtle Umami flavor that can be used to improve a wide variety of dishes, such as soups, sauces, marinades and main dishes.

It is a versatile and healthy ingredient which is also rich in healthy nutrients. It contains enzymes that help digestion and essential amino acids that are important for the growth and repair of body tissues.