Rice Koji is rice on which a special koji mold has been cultivated. Koji has been cultivated for centuries in the production of soy sauce, miso, amazake and sake. After growing our Koji on medium grain white rice, we carefully dehydrate and package it into 150g pouches.

Mix the rice koji, sea salt and water in a mason jar. Cover with a cloth or paper towel and set aside on counter to ferment for 1 week. Stirring daily. Store in the refrigerator for up to a year if it lasts that long.