IseSo Miyako Koji 1kg

Got this because I wanted to get into Koji and use it to "dry age" meats. I scrutinized whether this was aspergillus oryzae or not like the one offered from Cold Mountain but it wound up not mattering much. What I do to make the Koji powder is blend this rice in a blender until completely powdered. Pop that in a small plastic container and it can keep at room temp for several months. Then when I'm ready to use it, I generally coat the entire surface with the flour and pop the meat in the fridge. Before cooking be sure to rinse all of the Koji off using cold water. I haven't had the chance to use the flour to inoculate my own grains yet. But I'm pretty sure it would still work. Anyway this stuff made the best steak I've ever had. It just enhances the flavors that are already present. You might get some more flavor nuance depending on several things but this is a solid product.

I use this to make Miso paste. I am glad I can get this on Amazon!

If you're buying it to make amazake 甘酒, what you can get out of a bag is cheaper than buying those pre-made pouches where you get 2 servings at most. Probably can save even more buying 2 bags at a time, but this was my first attempt at making amazake, and I was intimidated out of buying 2kg at once. The amazake I was able to make with this using an instant pot method was perfect. Just as sweet as the pre-made pouches I had previously purchased on Amazon where you just add hot water. I enjoyed drinking the amazake as well as using it as a sweetener in my cream of rice. I recommend trying fresh ginger in your amazake. The spice from ginger is a nice contrast to the sweetness of the amazake.

I was able to get authentic Japanese koji, which has really expanded the variety of dishes I can make.

Im so glad I was finally able to get this! Its such a staple in my kitchen to add to basically anything you want to give a flavor boost! Plus I have some to start my own batch in the future. A little goes a long way, and no it wont dry age your meat in 2 days, but it'll be incredibly tender and have a little of thar age funk we enjoy, but not a true dry age.

I often buy this product. However, since this product needs to be refrigerated, I buy enough of it before spring every time for the hot summer ... However, the expiration date of the products I bought this time were shorter than ones that I bought at the end of the last year. The last time the expiration date was September, but this time is until July, and the expiration date does not exceed summer. I was very shocked and disappointed with this...

It’s very good work for making rice yogurt

I made some great Sake' with this. I didn't have the right equipment/environment to make the Koji, so this worked out great.

It's very good, but since it's imported, it's quite expensive and I can't really afford to buy it.

I don't know if that is normal but it smells awful.

Porque no lo encuentro en más sitios aquí en España pero está cariiiiiisimo, si puedes encárgaselo a alguien que vaya a Japón porque así es inasumible. El producto es buenísimo pero no merece la pena

ottimo prodotto lo uso per fare l' amasake.

このサイズの乾燥麹があることを知らなかったので、ずっとスーパーで板麹を購入して使っていました。 保存しやすく、使うときにいちいちバラさなくて良いので便利ですね。 メーカーはみやこさんの他には一件しか使ったことないのですが、みやこさんの方が美味しかったので、以来ずっとみやこ麹です。 甘酒を作るのに使ってるのですが、保存に便利なのは今回の乾燥麹の方なのですが、使用時には結構粉が舞い舞いして、散らかるのが難点かな。 板麹だとバラすのは手間でも、菌糸はほわほわしてしっとりしているので、扱いは楽かも。と、私的には出来上がりも板麹の方が深い甘さで好きかもと言う感じです。 でもどちらも美味しい物が出来るので星は５つです。