Koji is fermented rice and the key ingredient of miso. In Japan, each family used to make their own miso called "Temae-Miso". Every family had their own recipes, so their tastes were varied & unique. They used to say "My version of home-made miso is the best!" Although the number of people who make their own miso nowadays have decreased, there are still some people who are interested in health, fermentation, or traditional food culture are enjoying making miso as a seasonal fun event. You can also make Shio-Koji with our Barley Nama Koji.

*NAMA : Raw, Unpasteurized (Japanese Style)

麦生麹

発酵食の魅力にハマった方にとって欠かせない麹。味噌や塩麹などすぐなくなってしまう、という方には手作りがおすすめです。たくさん作れるだけでなく、自分好みの味や濃さに仕上げることができる点も魅力。麹の扱いに不安・疑問がある方はいつでもご相談ください。保存性を高めるため真空パックでお届けします。冷蔵で2週間、それより長く保存される場合は冷凍を。