Dried Koji Rice

Tabchilli Dried Koji Rice

With Tabchilli’s Dried Koji Rice, you can easily craft traditional Japanese ferments right in your kitchen. This high-quality koji, produced by a long-established manufacturer, is the perfect base for making shio koji, homemade miso, and amazake. Each 350g package enables you to create rich, flavorful ferments with ease.

From one package of Tabchilli Dried Rice Koji (350g), you can make:

820g of Shio Koji (Salt Koji)
1180g of Miso
1440ml of Amazake (Sweet Sake)

How to Rehydrate:

Prepare the Koji: Gently press the dried koji with your fingers while still in the bag to break apart the grains. Spread the grains evenly on a large tray.
Add Water: For 350g of dried rice koji, use about 70ml of lukewarm water. For dried wheat koji, adjust the water amount to 115ml.
Mix Well: After adding water, let the mixture sit for about 15-20 minutes to absorb naturally, then stir well.
Ready to Use: Rehydrate your dried koji in lukewarm water for about 1 hour. After this, your koji is ready for any fermentation project.
Shelf Life:
The dried koji has a shelf life of 1 year, ensuring you can enjoy your culinary experiments over many months.