{"product_id":"japanese-semi-dried-shio-rice-koji-250g8-8oz","title":"Japanese Semi-Dried Shio Rice Koji 250g(8.8oz)","description":"\u003cdiv data-cel-widget=\"aplus-premium-module-2-fullbackground-image\" data-csa-c-id=\"71zpi2-bpfn92-y641vy-taxklq\" data-csa-c-content-id=\"aplus_premium-module-2-fullbackground-image\" data-csa-c-slot-id=\"dp_desktop_aplus_premium-module-2-fullbackground-image_div\" data-csa-c-type=\"widget\" class=\"celwidget aplus-module premium-module-2-fullbackground-image aplus-premium\"\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-aplus premium-aplus-module-2\"\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-background-wrapper\"\u003e\n\u003cdiv class=\"a-section a-spacing-none background-image\"\u003e\u003cimg data-src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/632d2b85-cd1b-4897-b3d6-b9b9acf1e083.__CR0,0,1464,600_PT0_SX1464_V1___.jpg\" class=\"\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/632d2b85-cd1b-4897-b3d6-b9b9acf1e083.__CR0,0,1464,600_PT0_SX1464_V1___.jpg\" alt=\"semi dried shio rice koji\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-text-center\"\u003e\n\u003cp class=\"aplus-description aplus-container-3 aplus-p1\"\u003e\u003cspan class=\"a-text-bold\"\u003eBring ‘live’ koji into your everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-cel-widget=\"aplus-premium-module-1-image-text\" data-csa-c-id=\"d7fj9q-ihpqnm-2s32ew-ilmdcc\" data-csa-c-content-id=\"aplus_premium-module-1-image-text\" data-csa-c-slot-id=\"dp_desktop_aplus_premium-module-1-image-text_div\" data-csa-c-type=\"widget\" class=\"celwidget aplus-module premium-module-1-image-text aplus-premium\"\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-aplus premium-aplus-module-1 aplus-container-1\"\u003e\n\u003cdiv class=\"a-section a-spacing-none aplus-display-table\"\u003e\n\u003cdiv class=\"a-section a-spacing-none aplus-module-section aplus-display-table-cell aplus-text-section-left\"\u003e\n\u003ch3 class=\"aplus-h1 aplus-module-1-heading a-text-bold\"\u003eWhat is Koji Culture?\u003c\/h3\u003e\n\u003cp class=\"aplus-p2 aplus-module-1-description\"\u003eKoji culture is the basis of traditional Japanese fermented foods such as miso and soy sauce, used since ancient times.\u003c\/p\u003e\n\u003cp class=\"aplus-p2 aplus-module-1-description\"\u003eThe enzymes produced by koji culture enhance the umami and sweetness of food, helps support digestion and absorption, and have a prebiotic effect that produces oligosaccharides.\u003c\/p\u003e\n\u003cp class=\"aplus-p2 aplus-module-1-description\"\u003eThis product is made by adding salt to rice koji and producing them to semi-dry which helps to keep the koji culture alive. Experience a richer umami and a positive effect than dried koji or paste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none aplus-module-section aplus-display-table-cell aplus-image-section\"\u003e\u003cimg data-src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/0838f2af-7820-4e5b-b42f-bbd011b0b2f8.__CR0,0,800,600_PT0_SX800_V1___.jpg\" class=\"\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/0838f2af-7820-4e5b-b42f-bbd011b0b2f8.__CR0,0,800,600_PT0_SX800_V1___.jpg\" alt=\"semi dried shio rice koji\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-cel-widget=\"aplus-premium-module-3-four-column-images\" data-csa-c-id=\"1jpmya-yte8q-k67q0w-ygk8fj\" data-csa-c-content-id=\"aplus_premium-module-3-four-column-images\" data-csa-c-slot-id=\"dp_desktop_aplus_premium-module-3-four-column-images_div\" data-csa-c-type=\"widget\" class=\"celwidget aplus-module premium-module-3-four-column-images aplus-premium\"\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-aplus premium-aplus-module-3 aplus-container-1\"\u003e\n\u003ch1 class=\"a-text-center premium-module-3-heading aplus-h1 a-text-bold\"\u003eMultipurpose Shio Rice Koji\u003c\/h1\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-aplus-four-column\"\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-aplus-column\"\u003e\n\u003cdiv class=\"a-section a-spacing-none {'column-image'}\"\u003e\u003cimg data-src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/8a7fe88e-2bdf-458c-8739-72f785e27516.__CR0,0,300,225_PT0_SX300_V1___.jpg\" class=\"\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/8a7fe88e-2bdf-458c-8739-72f785e27516.__CR0,0,300,225_PT0_SX300_V1___.jpg\" alt=\"semi dried shio rice koji\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none column-heading\"\u003e\n\u003ch1 class=\"aplus-h3 a-text-bold\"\u003eMarinate with meat and more\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none column-description\"\u003e\n\u003cp class=\"aplus-p3\"\u003eWhen marinated with meat or fish, it brings out the umami and sweetness.\u003c\/p\u003e\n\u003cp class=\"aplus-p3\"\u003eAim for 10% of the weight of the ingredients and adjust to your taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-aplus-column\"\u003e\n\u003cdiv class=\"a-section a-spacing-none {'column-image'}\"\u003e\u003cimg data-src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/b429690e-93ba-4da0-8c5f-8d3a7295c03d.__CR0,0,300,225_PT0_SX300_V1___.jpg\" class=\"\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/b429690e-93ba-4da0-8c5f-8d3a7295c03d.__CR0,0,300,225_PT0_SX300_V1___.jpg\" alt=\"semi dried shio rice koji\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none column-heading\"\u003e\n\u003ch1 class=\"aplus-h3 a-text-bold\"\u003eMaking Fermented Seasoning\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none column-description\"\u003e\n\u003cp class=\"aplus-p3\"\u003eAdd it to paste or pureed vegetables and let it ferment to create your own original fermented sauce.\u003c\/p\u003e\n\u003cp class=\"aplus-p3\"\u003eIt can also be used to make koji pickles.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-aplus-column\"\u003e\n\u003cdiv class=\"a-section a-spacing-none {'column-image'}\"\u003e\u003cimg data-src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/65460e88-1fe4-4bf3-9310-a3e0ebf3bd0c.__CR0,0,300,225_PT0_SX300_V1___.jpg\" class=\"\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/65460e88-1fe4-4bf3-9310-a3e0ebf3bd0c.__CR0,0,300,225_PT0_SX300_V1___.jpg\" alt=\"semi dried shio rice koji\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none column-heading\"\u003e\n\u003ch1 class=\"aplus-h3 a-text-bold\"\u003eAdd to Soup\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none column-description\"\u003e\n\u003cp class=\"aplus-p3\"\u003eAdding it to soups and stews will enhance the umami and richness. Just add it and simmer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none premium-aplus-column\"\u003e\n\u003cdiv class=\"a-section a-spacing-none {'column-image'}\"\u003e\u003cimg data-src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/90c4ce9e-80d0-4dc6-903e-828e844a1e6b.__CR0,0,300,225_PT0_SX300_V1___.jpg\" class=\"\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/90c4ce9e-80d0-4dc6-903e-828e844a1e6b.__CR0,0,300,225_PT0_SX300_V1___.jpg\" alt=\"semi dried shio rice koji\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none column-heading\"\u003e\n\u003ch1 class=\"aplus-h3 a-text-bold\"\u003eMaking Shio Koji\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-section a-spacing-none column-description\"\u003e\n\u003cp class=\"aplus-p3\"\u003eCombine equal amounts of water and salted rice koji in a container.\u003c\/p\u003e\n\u003cp class=\"aplus-p3\"\u003ePlace it in a pot of 140°F water overnight, then allow it to ferment naturally.\u003c\/p\u003e\n\u003ch1 class=\"a-text-center aplus-container-3 aplus-h1 a-text-bold\"\u003eHomemade Fermented Food Recipes Using Semi-dry Shio Rice Koji\u003c\/h1\u003e\n\u003cp\u003e\u003cimg alt=\"Lemon Koji Syrup\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d936f6b7-de0c-4f94-ba29-53ba371cb07b.__CR0,0,800,600_PT0_SX800_V1___.jpg\"\u003e\u003c\/p\u003e\n\u003cp class=\"aplus-p3\"\u003e \u003c\/p\u003e\n\u003ch2 class=\"aplus-accent1 title a-text-bold\"\u003eRecipe 1\u003c\/h2\u003e\n\u003ch1 class=\"aplus-h1 a-text-bold\"\u003eLemon Koji Syrup\u003c\/h1\u003e\n\u003cp class=\"aplus-p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"aplus-p2\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cu\u003eIngredients (For 3 lemons)\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e3 lemons, 1.1 times the weight of lemons granulated sugar, 3tbsp salted rice koji\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"aplus-p2\"\u003e\n\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eCut the lemon 5mm slices and remove the seeds.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eStarting from the bottom of the container, alternate layer of sugar, and lemon in that order.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e3.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eWhen you reach the top half of container, layer the lemon, semi-dried salt koji, and sugar in that order, then leave at room temperature with the lid half open.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e4.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eStir thoroughly once a day.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e5.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAround 1 week before enjoying.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/589e1844-1672-4bba-9a5d-7477f9ea074e.__CR0,0,800,600_PT0_SX800_V1___.jpg\" alt=\"Fermented Tomato Sauce\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"aplus-accent1 title a-text-bold\"\u003eRecipe 2\u003c\/h2\u003e\n\u003ch1 class=\"aplus-h1 a-text-bold\"\u003eFermented Tomato Sauce\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"aplus-p2\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cu\u003eIngredients (For 1 can of tomatoes)\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e1 can of tomatoes(400g)\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e[A]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e40g semi-dry salted rice koji, 1tbsp vinegar, 1tbsp mirin\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"aplus-p2\"\u003e\n\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eAdd the tomatoes and\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e[A]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ein a container, leave the lid half open, and leave it at room temperature.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eStir thoroughly once a day.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e3.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eIt will be ready in about 5 days, then close the lid and store in the refrigerator.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cimg alt=\"Fermented Tomato Soup with Cod and Potatoes\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/f484ecf4-33bb-4893-8bf2-3c3ab0ce52a2.__CR0,0,800,600_PT0_SX800_V1___.jpg\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"aplus-accent1 title a-text-bold\"\u003eRecipe 3\u003c\/h2\u003e\n\u003ch1 class=\"aplus-h1 a-text-bold\"\u003eFermented Tomato Soup with Cod and Potatoes\u003c\/h1\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"aplus-p2\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cu\u003eIngredients (2servings)\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e2 cloves of garlic, 180g potatoes, 140g celery, 3tbsp fermented tomato soup(recipe2), 200ml water, 2 pieces of cod, 3\/4 tsp salt\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"aplus-p2\"\u003e\n\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eChop the garlic and fry in a pan with olive oil.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eAdd the cut and soaked potatoes and finely chopped celery and stir-fry, then add the tomato sauce and water and simmer over medium heat for about 6 minutes.\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003e3.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAdd the cod and salt and simmer for another 6 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/4f17d86e-6644-4f0e-9568-e181a1c1ec0a.__CR0,0,800,600_PT0_SX800_V1___.jpg\" alt=\"Koji Natto\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"aplus-accent1 title a-text-bold\"\u003eRecipe 4\u003c\/h2\u003e\n\u003ch1 class=\"aplus-h1 a-text-bold\"\u003eKoji Natto\u003c\/h1\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"aplus-p2\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cu\u003eIngredients (1serving)\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e10g Dried Natto\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e[A]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e1\/2 1 tbsp semi-dry salted rice koji, 1tsp Soy Sauce, 2tsp Mirin, 2tsp Cooking Sake\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"aplus-p2\"\u003e\n\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eRehydrate the dried natto.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ePlace the natto in a storage container and stir well.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e3.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAdd\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e[A]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand mix well, then refrigerate for one day.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cimg alt=\"Turnip \u0026amp;amp;amp;amp; apples pickled in koji\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/9d7ef3f7-b4ba-4dea-9a55-6cb26e6dd5ab.__CR0,0,800,600_PT0_SX800_V1___.jpg\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"aplus-accent1 title a-text-bold\"\u003eRecipe 5\u003c\/h2\u003e\n\u003ch1 class=\"aplus-h1 a-text-bold\"\u003eTurnip \u0026amp; Apples Pickled in Koji\u003c\/h1\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"aplus-p2\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cu\u003eIngredients (2servings)\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e200g turnip, A few turnip leaves, 100g apple, 1tbsp semi-dry salted rice koji\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"aplus-p2\"\u003e\n\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eCut the turnip into thin quarter rounds. Cut the turnip leaves into 1.1-inch pieces, boil leaves in salted water, soak them in cold water, and drain them well.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCut the apples into thin slices with the skin on, dip them in salt water, and drain.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e3.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ePut steps 1 and 2 and the rice koji into a food bag and knead well. Remove the air and leave it in the refrigerator for about 2 days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch1 class=\"a-text-center aplus-container-3 aplus-h1 a-text-bold\"\u003eUmami Dish Recipes Using Semi-dry Shio Rice Koji\u003c\/h1\u003e\n\u003cdiv class=\"a-section a-spacing-none aplus-carousel-container\"\u003e\n\u003cdiv id=\"premium-aplus-14-carousel-4-id\" data-a-carousel-options='{\"peek_percentage\":0,\"minimum_gutter_width\":0,\"show_partial_next\":false,\"name\":\"premium-aplus-14-carousel-4\"}' aria-label=\"Featured content carousel\" aria-roledescription=\"carousel\" data-a-display-strategy=\"single\" data-a-transition-strategy=\"slideCircular\" role=\"region\" class=\"a-begin a-carousel-container a-carousel-display-single a-carousel-transition-slideCircular a-carousel-initialized\"\u003e\n\u003cdiv class=\"a-row a-carousel-controls a-carousel-row\"\u003e\n\u003cdiv class=\"a-carousel-row-inner\"\u003e\n\u003cdiv class=\"a-carousel-col a-carousel-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-carousel-col a-carousel-center\"\u003e\u003cimg src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/ea149d54-9332-441c-9ab3-36740f0ea11b.__CR0,0,800,600_PT0_SX800_V1___.jpg\" alt=\"Avocado and Shrimp Pasta with Koji Sauce\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-carousel-col a-carousel-center\"\u003e\n\u003ch2 class=\"aplus-accent1 title a-text-bold\"\u003eRecipe 6\u003c\/h2\u003e\n\u003ch1 class=\"aplus-h1 a-text-bold\"\u003eAvocado and Shrimp Pasta with Koji Sauce\u003c\/h1\u003e\n\u003cbr\u003e\n\u003cp class=\"aplus-p2\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cu\u003eIngredients (2servings)\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e100g Pasta, 1tbsp olive oil, 10 shrimp, 1\/2 avocado\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e[A]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e1\/2 1tbsp semi-dry salted rice koji, 100ml soy milk, 15g cream cheese\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"aplus-p2\"\u003e\n\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eMash half of the avocado and cut the other half into bite-sized pieces. Boil the pasta.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAdd olive oil to a frying pan and fry the shrimp.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e3.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eOnce the shrimp is cooked through, add the avocado and\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e[A]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand mix until the cheese is melted.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e4.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAdd the pasta and toss to combine.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cimg alt=\"Koji Gratin\" src=\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/daead8b4-1f8e-4528-809b-904b95bba32c.__CR0,0,800,600_PT0_SX800_V1___.jpg\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"aplus-accent1 title a-text-bold\"\u003eRecipe 7\u003c\/h2\u003e\n\u003ch1 class=\"aplus-h1 a-text-bold\"\u003eKoji Gratin\u003c\/h1\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"aplus-p2\"\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cu\u003eIngredients (2servings)\u003c\/u\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e2 potatoes, 3 slices of ham, 15g Unsalted Butter, 3tbsp Flour, 9.1fl oz Milk, 2\/3tbsp salted rice koji, 2tbsp Cheese\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"aplus-p2\"\u003e\n\u003cspan class=\"a-text-bold\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eCut the ham into small pieces. Thinly slice the potatoes, boil them until firm, then drain.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ePlace the butter in a pot over low heat and once melted, make a white sauce, add the salt koji and remove from the heat.\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e3.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eAdd\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSteps 1\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003einto an oiled ovenproof dish, sprinkle cheese on top, and bake in a 436°F oven for 12-15 minutes until golden brown.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cul class=\"a-unordered-list a-vertical a-spacing-mini\"\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003e【The basis of umami and health】 This product is the base of a traditional Japanese fermented food made by adding salt to rice koji, which is made by fermenting steamed rice with koji culture. Koji cultures are essential for making Japanese traditional fermented foods such as miso and soy sauce. This product is made from semi-dried salted rice koji containing live koji cultures, bringing a rich umami to your cooking and a positive effect on your daily life.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003e【Live Koji Culture】 Live koji cultures contains many digestive enzymes such as amylase and lipase. By marinating meat or fish in it, the live koji cultures softens the ingredients and brings out their umami and natural sweetness. Koji culture acts as a prebiotic, producing nutrients such as oligosaccharides and dietary fiber for beneficial culture (probiotics).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003e【Easy to Make Fermented Foods】 It can be used as is without soaking in water. The fermentation power of live koji culture is stronger than that of dried koji or paste, resulting in a richer umami flavor. Mix it with vegetables or rub it in to make Japanese-style pickles. Shio koji can be made by adding water and fermenting it. You can also make your own homemade miso by combining it with soybeans.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003e【No Additives】 Semi-dry salted rice koji is made with only rice koji and salt, and contains no additives. It is gluten-free, MSG-free, sugar-free, and vegan-friendly.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003e【Versatile】 Semi-dry salted rice koji can be used in a wide variety of dishes other than fermented foods, adding umami to them. Add it directly to soups and stews and simmer. When marinating meat or fish, use 10% of the weight of the ingredients as a guideline and adjust to your liking. The rice part of rice koji is highly nutritious, so eat it without rinsing it off. It is also recommended for pasta sauces and omelets. For details, please see the recipes on the page.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"YAMASAN KYOTOUJI","offers":[{"title":"Default Title","offer_id":47372890472597,"sku":"CHA-00246","price":19.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5703\/8997\/files\/semi-dried-shio-koji-01.jpg?v=1780034481","url":"https:\/\/kyotoyamasan-onlinestore.com\/products\/japanese-semi-dried-shio-rice-koji-250g8-8oz","provider":"YAMASAN KYOTOUJI","version":"1.0","type":"link"}