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Sale per Kg (price indicated per Kg)


Koji is the ferment used for the production of miso and many other ferments (ama-zake, shio-koji, tsukemono...).


Rice koji is the product resulting from the development of the aspergillus orizae fungus on a cereal (le white rice), maintained in conditions of humidity and particular heat._cc781905 -5cde-3194-bb3b-136bad5cf58d_

After a 56 hour process this one is ready to be used. 


I offer you  the possibility of ordering me to have fresh koji and start your own fermentations.


rice koji

Sales Tax Included
  • Camargue IGP round white rice*


    Aspergillus orizae 


    *product from organic farming

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