For Delicious Homemade Amazaki & Miso

Mitoku Organic Brown Rice Koji is made from the finest quality organically grown brown rice which is steamed, then inoculated with spores of Aspergillus Oryzae mold, and incubated under strictly controlled conditions. The resulting koji is then left to develop for approximately 48 hours, then taken out and dried quickly to preserve it for use in making superb amazake, miso and koji pickles.

To make brown rice miso, or koji pickles, please refer to the "Book of Miso", by Shurteff and Aoyagi (Autumn Press & Ballantine)