Komekouji - rice malt, Marukura, Japan

Koji spores are added to rice grown in Japan. You can make Shio Koji (Salt Koji) yourself with this rice malt. This malt is also used as a basis for miso and amazake and pickles. Tip: Mix shoyu:rice malt 1:1 and leave in the refrigerator for a few weeks. The result is a shoyu koji, with a delicate sweetness for seasoning marinades and dishes in woks, etc. The origins of Marukura from Okayama go back to the Meiji period (1868 to 1912). Back then, it was still a rice trader and since the 1950s, the factory has specialized in rice products such as koji, amazake and white miso, all of which are traditionally made naturally and without additives from high-quality basic ingredients.