What is Koji?

miso amazake shoyu

Give water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of Aspergillus oryzae.
That is koji is made.

Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power.

Also, koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).

Using koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.

To know more about what is koji rice, please read this article!


amazake sweet sake

What Is Koji Rice? What Is It Used For?
~ Koji Rice, The Amazing Japanese Fermented Food ~

Koji is steamed grains which have koji starter mold grown on them.
Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power.
Koji is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc.
Read more about koji rice here.

Read the article of "What Is Koji Rice? What Is It Used For?" here.

Health Benefits of Koji

koji rice for health

When the intestinal environment (intestinal flora) gets better, the condition of your skin will be better and immunity will be improved.
It is fermented food that arrange this intestinal environment.
And, fermented foods are always made by microorganisms that induce fermentation.

The familiar ones are such as Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria/fungus.
Among them, the one that creates miso, shouyu (Japanese soy sauce) and sake is koji starter (Aspergillus oryzae).
This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573)

koji rice for health

There are some research that shows rice koji can have effects in reducing body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced. (source)

Koji contains glycosylceramide, which has improving effects of skin and intestinal microbial flora. Koji can functions as a prebiotic in gastrointestinal function. Koji might be the connection between Japanese cuisine, intestinal microbial flora, and longevity. (source)



Major Nutrients of Koji


    • ■ Vitamin B1 : Helps produce energy | Fatigue recovery | Suppress irritation/stress feeling | Amnesia prevention | Helps breaking down carbohydrates

    • ■ Vitamin B2 : Helps the metabolism of skin | Helps breaking don lipids | Accelerate growth speed | Sebum control | Prevent oral ulcer/stomatitis

    • ■ Vitamin B6 : Reduce premenstrual syndrome (PMS) | Improve immunity | Prevent arteriosclerosis | Helps breaking down proteins and lipids | Prevent oral ulcer/stomatitis | Suppress the excitation of nerve cells

    • ■ Vitamin H (Biotin) : Suppressing the cause of atopic dermatitis | Prevent diabetes | Alleviate epilation and gray hairs

    • ■ Pantothenic acid : Stress resistant | Helps breaking down lipids | Detoxification from chemical compound | Increase good cholesterol | Maintaining the health of skin | Increase immunity

    • ■ Essential amino acids : Among the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made.
      These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.

The Benefits of Handmade Koji Rice

    • ■ You know exactly what ingredients are being used. Formerly, in the Japanese family, miso, shouyu, amazake etc. were homemaded with koji. However, the eating habits change with the time, and miso, shouyu, amazake changed from "things to make" to "things to buy." Under such circumstances, there are many people who are uneasy because they don't know what type of rice is used, in foods such as miso and shio koji (salt koji) available at supermarkets etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself so it's safe.

    • ■ Handmade is fun! When Kawashimaya's staffs tried to make handmade koji rice, they're impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of chief brewer at sake (Japanese liquor) brewery is beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.

    • ■ It's more economical. When making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using koji starter (Apergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.

Handmade Homemade Koji


Now, let's start making koji rice!

How to Make Koji Rice




Hello, welcome to Kawashima the Japanstore. 

In this article I will explain a way to make koji rice (fermentation starter, in this case Aspergillus oryzae, breeded on rice).

This recipe is an instruction from koji rice manufacturer summarized by Kawashimaya.

You can use this as a reference of how to make koji rice.

Please enjoy making koji rice to your heart's content.

We hope that you can make nice koji rice!

Tools and Ingredients (For 720g Portion)


Rice Koji seed(koji starter) Steamer cloth & steamer/steaming basket
Towel/dish cloth Koji fermenter (fermentation device) Koji box (box for koji)
Thermometer Rice paddle Strainer, tea strainer

    • ① Rice 600g
      Sasanishiki and Akitachomachi which has high content of amylose are recommended.

    • ② Koji seed(koji starter)5g
      ※The quantity of our shop's koji seed is quite a lot, so it's easy to succeed even for people not familiar with koji making (for people who make it for the first time). Therefore, it may be different from the amount stated in the products of the koji seed. Please note it beforehand.
      →Koji Seed(Koji Starter)'s Page




    • ⑥ Koji fermenter (fermentation device/box for koji; you can also use Yogurtia or cooler box)
      → Koji Fermeter's Page

    • ⑥ Koji box (box for koji)

    • ⑦ Thermometer

    • ⑧ Rice paddle

    • ⑨ Strainer, tea strainer

In order to avoid the breeding of germs, wash the tools clean and properly.
You can disinfect the tools by boiling them.



Click here to see our Recommended Product for Koji Rice

The Process of Making Koji Rice

There are 11 steps for making koji.
  • 1. Wash the rice
  • 2. Soak the washed rice in water
  • 3. Drain water from the rice
  • 4. Steam the rice
  • 5. Sprinkle the koji seed (koji starter) on steamed rice (seeding)
  • 6. Wrap the rice with cloth and keep it warm
  • 7. First maintenance of koji
  • 8. Move the wrapped rice to koji box
  • 9. Second maintenance of koji
  • 10. Third maintenance of koji
  • 11. Completion of koji

With these 11 steps, you can make high quality of koji.
Let's start making koji!

Step 1, Wash the Rice


Koji Starter

Wash the rice properly, so the dirt and the bran that remains on the rice are washed off.

Wash it about 2-3 times until the impurities are gone, then throw the water away.


Step 2, Soak the Washed Rice In Water


Koji Starter

Add clean water until the rice is all soaked and leave the rice in water.

The period of time to soak the rice depends on the temperature; but in spring and fall it's 6 to 12 hours,

while in summer it's 3-5 hours, and in winter it's 15-20 hours.

Wrap the rice so that germs and bacteria don't enter.

When the temperature is too high such as in the summer, it's ok to soak and put it around 20 hours in vegetable storage of a refrigerator.


Step 3, Drain Water from the Rice


Koji Starter

Take the rice with strainer to drain it from water, then leave it for 2-4 hours so the water is drained properly from the rice.

If there's water left, when you steamed the rice there might be unevenness in steaming process.

Then the koji will be not that good.

Please take time to drain the water from the rice completely.


Koji Starter

If you change the angle of the strainer or stir the rice gently in midway of draining the rice, you can completely drain it.

Furthermore, if you shake the strainer intensely to drain the water, the rice wil crack and become powdery.

If there's some cracked rice and it become powdery, there might be unevenness when you steam the rice. Therefore, the result won't be good.

Let's leave the rice on the strainer as it is so the water is drained properly.


Step 4, Steam the Rice (approx. 40 minutes)


Steam the Rice

Wrap the rice with a steamer cloth, then steam it with steaming basket.

For the first 5-10 minutes, steam it without putting on the cover/lid. Make sure that the steam is going up.

When steam/vapor penetrates from the surface of rice and some surfaces become transparent, cover the steaming basket.

Steam the Rice


Steam it for 40 minutes (recommended) after you put on the lid

It's important to steam the rice with strong steam.

The steaming process here affects the finished result of koji greatly.

When using seiro/bamboo steamer
When steaming rice with a seiro/bamboo steamer, it's good to leave the bottom row empty. By keeping distance between hot water and the rice, it prevents the bottom surface of steamed rice from becoming messy.

When steaming in bamboo steamer that has two or more rows, it is better to change the rows in midway of steaming process to prevent unevenness when steaming.

When half of the recommended steaming time has passed (recommended steaming time is 40 minutes, so half of it will be 20 minutes), please switch the place of first and second row (if your bamboo steamer has two or more rows).

Koji Starter

The condition of good steaming of rice is that if you take one piece of rice, and pinch then crush it, its texture is just springy like a mochi.

If the rice is still hard even after steaming, or if the rice doesn't seem to moisture enough,

please steam the rice again.

When you steam the rice for making koji rice, we recommend you to use a bamboo steamer or "seiro" in Japanese.

You can steam about 300g of rice with one row of 18cm-sized (diameter) seiro.

Also, it will be more convenient if you use tetoron cloth (tetoron is one kind of polyester) when steaming, beacuse the rice won't cling to the cloth.


Step 5, Sprinkle the Koji Seed (Koji Starter) on Steamed Rice (Seeding)


Sprinkle the koji starter on steamed rice

When the rice is steamed up, spread a clean tray and a dish cloth.

Spread the steamed rice on it.

Please be careful not to burn yourself.

Here, we're using a cloth made from polypropylene (do not use the cloth used for steaming the rice for the next other steps after steaming, because it's too damp/wet.)


Sprinkle the koji starter on steamed rice

Spread the rice on the cloth-layered tray with rice paddle, so the heat flow away.

Measure the temperature of the rice with a thermometer and spread the koji starter on it when the rice temperature reaches around 45℃.

This steep is called "seeding".

When you sprinke the koji starter (seeding), it's convenient to use tea strainer.

Sprinkle the koji starter on steamed rice


If you spread the koji starter when the rice is still too hot, it will kill the microoganism (Aspergillus oryzae) in koji starter.

Also, even if the koji starter is sprinkled after the rice has completely cooled down, fermentation process won't go well.

After estimating the timing when the temperature of rice is 45℃, quickly mix the koji starter on rice.

Untangle the clumps of rice and mix thoroughly so that the koji starter spreads all over the rice. If you didn't mix it completely, other miscellaneous germs and bacterias may grow.

Please pay more attention in winter, as the temperature drops quickly. In some cases it's better to make koji rice in a higher room temperature (such as adjusting with air conditioner).

If you sprinkle the koji starter properly and gently mixing the whole rice, you can successfully did this seeding step.

Sprinkle the koji starter on steamed rice

When you finish the seeding, quickly gather the rice together and wrap it with a clean cloth.

When wrapping it with cloth, wrap it roundedly as small as possible by applying force.

The amount of koji starter used
When it's made by the professional, 20g of koji starter can be used to 15kg of rice at max to make koji rice. But in the case of making small amount of koji rice (500g-2kg) at home, it's easier to succeed if you use 2 to 10 times of the specified amount of koji starter. This is because the koji starter will stick to and absorbed on the cloth that wraps the steamed rice, and thus the Aspergillus oryzae is difficult to reproduce accordingly.

Therefore, in this recipe, the koji starter used is about six times as much as the specified amount. We attached the table of the amount of the koji starter used below. But, if you put too much koji starter on the rice, it won't affect the result of the koji rice. So don't worry.


Step 6, Keep The Rice Warm


Keep The Rice Warm

Insert a thermometer in the rice to measure the temperature of the rice. Wrap with a polypropylene cloth and press it powerfully so that rice will be rounded as small as possible. After putting in the thermometer, tie the cloth with rubber bands.

Keep The Rice Warm

After you put in the thermometer and finished the seeding, quickly gather the rice together and wrap it with a clean cloth.

We recommend using polypropylene cloth and bleached cotton cloth to wrap the rice(The fabric holes on polypropylene cloth is small that prevents the spillage of koji starter and let extra water flow outside.)

Keep The Rice Warm

Wrap the cotton cloth over the polypropylene cloth from above.

The cotton cloth around the polypropylene cloth will absorb the dampness coming out from the rice.

If using only cotton cloth, the water from the steamed rice will be absorbed top much and it will dry quickly when you keep it warm. Thus, the koji rice will not be finished nicely.

Koji Starter

Put the rice that is wrapped by the polypropylene and cotton cloth in to the koji fermenter (fermentation device for koji), and keep it warm for 18-20 hours.

The optimum temperature for koji starter to propagate is 35-40℃. Please keep the rice warm at this temperature.

Depending on the season, temperature of the room, and the amount of koji starter being used, the speed of change of the rice's temperature also differs. Please set the temperature of fermentation device between 32-42℃, and keep checking the temperature of the rice as needed so it's between 35-40℃.


The ideal rate of humidity is from 70% until 80%
When keeping the rice warm , if the humidity is low, the steamed rice will dry. Therefore, the koji starter won't propagate properly.

The ideal rate of humidity for the koji starter to propagate is from 70% until 80.

If it's humid enough that on the front part of the koji fermenter (fermentation device) there are a lot of water drops, then it's the best environment for breeding the koji starter.

However, if the dew in the cabinet dripping off and wet the koji, the result will be worse.

Let's wipe the dew condensation that dripped off from the device's ceiling frequently.



Click here to see our Recommended Product for Koji Rice


Standard Temperature Change Chart of Koji Rice
Important point: please measure the balance of the drying speed of rice with the breeding speed of the koji starter.


This chart is the reference for the temperature. The temperature change of the rice may vary as the difference in the method of making koji rice. Also, standard temperature change may differ depending on the koji being used.

The rice's temperature change will vary depending on the amount of rice and koji starter being used, environment (temperature and humidity), steaming condition of rice, etc.

Please do the timing of each changes flexibly while looking at the temperature, aroma, and fermentation condition of koji.

Depending on the rice's temperature, you may not need to do the first, second, and third maintenance (7th, 9th, and 10th step).


When using Yogurtia
Put the rice that's wrapped up with steamer cloth in the Yogurtia's container. The condensation that comes out when the rice is being fermented will pile up in the bottom part of the device, so please put a paper plater with a hole on it on the bottom of the Yogurtia's container.

Furthermore, a large amount of oxygen is required for the fermentation of koji starter . Please do not close the container tightly. Do not use the inner lid of the yogurtia, and leave the outer lid a bit opened. If you use a cooler box, please try using hot water bottles, etc. for temperature adjustment.


Step 7, First Maintenance of Koji


When it's about 18-20 hours from you start warming of the koji rice, due the activity or sprouting/budding of koji starter, the temperature of the steamed rice will rise and there will be the sweet aroma of koji from the fermentation device/box.

Untangling the temperature-raised fermented koji

When the temperature of the steamed rice rises to about 38 to 40℃, please undo the wrapping cloth and observe the appearance and aroma of the steamed rice and its humidity.

If the fermentation progress is going well, rice will become whitish with the hyphae of koji starter (Aspergillus oryzae), and the unique sweet aroma of koji will come out.

First maintenance of koji

First maintenance of koji

In this state, please untangle the clumps of rice to make the temperature is at the same rate on all the rice. This is called the first maintenance. With this, you are also spreading oxygen to every corner of rice.

Please untangle rice one by one quickly. It's important to mix the rice quickly so that the temperature of rice does not go down. Once properly mixed, wrap firmly with the cloth as before

Do not forget to wipe the dew condensation on the ceiling of the device/box.

Be careful of sudden rise in the temperature of rice
Depending on the situation of koji starter, the temperature may exceed 40℃ in several hours after the start of warming. In that case, please do the first maintenance at that point. When the rice's temperature exceeds 45℃, some koji starter microorgamism will die. Please pay attention to the rapid rise in the tempertaure of rice.

In the opposite, there are cases that even more than 20 hours have passed, but the rice's temperature still haven't risen above 40℃. In that case, please wait for the temperature to exceed 40℃. Also, please try increasing the temperature setting of the koji fermenter device/box and to raise the rice's temperature.

By doing the maintenance, air spreads throughout koji, and accelerate the breeding of koji starter. If the temperature of rice is too high, quickly mix rice and lower the temperature.


Step 8, Move the Wrapped Rice to Koji Box


Second maintenance of koji

After about 3 hours passed from the first maintenance, when the temperature of rice exceeds 40℃, move the rice from the cloth to the koji box. Untie the cloth, then carefully put the rice (which now has become half-done koji rice, so we will call this koji rice from no on) into the koji box. Spread it flat and put it back to the fermenter device/box.

At this moment, again, quickly untangle the clumps of rice and stir the whole of koji rice.

Like before, do it quickly so that the temperature of rice doesn't go down as well.


Second maintenance of koji

You can not decide the timing of this step by only the elapsed time of fermentation. It's necessary to check with the naked eye around the fracture of the koji seed (Aspergillus oryzae) and decide it from the temperature of koji rice. As a guideline for the timing of this step, the koji rice's temperature must be above 40℃.

Second maintenance of koji

When you moved the koji rice from to cloth the box, the moisture of the rice begins to evaporate, and the drying speed of the rice increases.

It is very important in a good koji-making to balance the drying speed of rice with the breeding speed of the koji starter (Aspergillus oryzae).

For the ideal temperature change of koji rice, please refer to this chart

If the temperature doesn't rise for a long time, don't move it to the box, please go to the next step as the koji rice is wrapped in cloth.


Step 9, Second Maintenance of Koji


When 5-6 hours have passed from when you move the koji rice to the box (step 8), the koji starter will further breed and the temperature of the koji rice will rise again to 40℃.

Third maintenance of koji

At this moment, once more, quickly untangle the clumps of rice and stir the whole of koji rice. This time also, keep in mind to do the maintenance quickly so that the temperature of rice doesn't go down rapidly. The standard is, you can stir the koji rice until it's temperature goes down to around 38℃.

After that, it will be good to keep going to do maintenance of koji rice at any time when the temperature rises above 40℃.

If the temperature of koji rice rises too much, please lower the temperature of the fermenter device or turn off the fermenter.

Depending on the situation of the koji starter, the temperature of rice may not rise above 40℃. In that case, do not do the second maintenance of koji, and just wait for the temperature to exceed 40℃.


Step 10, Third Maintenance of Koji


After several hours from the second maintenance, when the temperature of the koji rico rises above 40 degrees, please do maintenance again.

 Third maintenance of koji

If the fermentation is progressing, a faint sweet aroma like a chestnut will come out from the rice koji. Please observe the appearance of the koji rice well and remember it for the next koji-making.

Keep the temperature above 40℃ for 6 hours in the second half of the progress!
About 12 hours from here until the koji rice is finished, keep the koji rice's temperature above 40℃ for 6 hours, to let sweet compound of glucoamylase works. Then, the strong sweet-tasted koji rice will be completed.

Usually, it needs approximately 45 hours from the start of keeping the rice warm until the completion of koji, and about 2-3 times of maintenance will be needed. Depending on the fermentation condition, it might be necessary to do the fourth maintenance as well.

Also, depending on the situation of koji starter, the rice's temperature may not rise above 40℃. In that case, do not perform the third maintenance, and just wait for the temperature to exceed 40℃.


Step 11, The Completion of Koji


After several hours from the second maintenance, when the temperature of the koji rice rises above 40 degrees, do the maintenance of koji again.

The Completion of Koji

Koji is completed several hours after the process work (after approximately 42 - 50 hours from sprinkling the koji starter on steamed rice {seeding}). Please confirm the appearance of the koji rice.

Observe if the hyphae of Aspergillus oryzae are rooted in the steamed rice and the hyphae looked like to have bitten to the rice. If the state of the rice koji is like that, and the scent like chestnut has come out, then the koji rice is completed.


The Completion of Koji

This step is when your koji rice is completed and you can take it from the fermenter device. Because the speed of the reproduction of Aspergillus oryzae (koji starter) differs depending on temperature and humidity, the time it takes for koji to be completed will also different. Please look and decide the time when the koji is finished from its appearance and aroma.

The Completion of Koji

The indication of the completion of koji is that if the hyphae of koji starter stretches out, the rice sticks to each other and becomes a plate shape, and easy to disentangle by hand. The ideal of completed koji rice is if the Aspergillus oryzae propagated well on the surface of rice grains as well as digged nicely into the rice, and the whole body of rice is white.

Checking the Finished Koji Rice by Making Amazake (Sweet Sake)
Let's immediately make sweet sake from your fresh-completed koji. Look here to see how to make sweet sake.
If a koji rice can be made to sweet and delicious sweet sake, it can be said that it is a good koji rice. Therefore, you can make a sweet sake to check whether your koji rice is a good one or not.


How To Make Amazake Sweet Sake

How To Make Amazake (Sweet Sake)
How to make amazake (sweet sake) with rice and koji, or only with koji (Aspergillus Oryzae).
This amazake recipe is made by Kawashimaya. There are only 2-3 easy steps before you can actually make your own homemade amazake.
Let's try to make amazake at home!

Read the article of "How To Make Amazake (Sweet Sake)" here.




Click here to see our Recommended Product for Koji Rice

How to Store the Koji Rice (Presevation Method)

After the koji rice is completed, it's recommended to use the koji as soon as possible.

Even if it is kept in the place where the temperature is low and the wind circulation are good, if the mass of the koji rice is thick, the fermentation will not stop and the quality of the koji may deteriorate.

If you plan to save the koji rice for 1-2 days after it's finished, please untangle the clumps in koji rice by massaging it.

Then, spread it as thin as possible and keep it in a cool place.

Koji Starter Sell
Store in the refrigerator: about 2-3 weeks

When storing in a refrigerator, put it in hygroscopic (material that tends to absorb moisture from the air) paper bag.

In the refrigerator, it's possible to save the koji rice for about 2-3 weeks.


Sell Koji Starter
Store in the freezer: about 1-3 months

If you don't plan to use it for a long time, put it in a zip lock (a plastic bag with zipper/fasterner), etc. and keep it in the freezer.

It's possible to save the koji rice for about 1-3 months in freezer.

Estimated Time Schedule for Making Koji

It is an example of the time schedule for making koji.

Please use this chart as a reference.

Estimated Time Schedule for Making Koji

This time schedule is just an example for reference. The time lines may vary depend on the variation of methods in the making of koji rice.

Click here for the temperature change chart → Standard Temperature Change Chart

What A Good Koji Rice Is

A Good Koji Rice Is


【The Color of A Good Koji Rice】
The color of koji rice is pure white. The koji starter (Aspergillus oryzae) grew well on the surface of rice grains and the hyphaes are digged nicely into the rice

【The Texture of A Good Koji Rice 】
When you pinch it with your hand, it has a soft and elastic feeling, and it get disentangled easily without being hardened.

【The Weight of A Good Koji Rice】
The weight of koji rice is increased by about 20% of the original weight of rice (the increased weight is the weight of the fungus of koji satrter)
If the inceased weight is more than 20%, there is too much humidity/too moist. Also, if it's 10% or less, it will not be a good koji because its humidity is low.

【The Taste of A Good Rice Koji】
When you bite the koji rice, and there's an unique aroma like the scent of chestnut coming out, that's the indication of a good koji rice.

If it's too sweet, the it's indicating that the koji rice is too humid, and the glycation (a haphazard process that impairs the functioning of biomolecules), has already begun.


Click here to see our Recommended Product for Koji Rice

The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used

Portion of rice

Portion of koji starter

Amount of finished koji (estimated)

The Amount of the Rice and the Koji Starter Being Used, and the Finished Koji Rice,
Note: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square)

This is just a reference to the amount of koji rice and koji starter seed.
For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.

The Amount of Miso That Can Be Made and the Amount of Ingredients Used

Finished MisoFinished-Miso 2.5 kg 5 kg 7.5 kg 10 kg 12.5 kg 15 kg 17.5 kg 20 kg 22.5 kg 25 kg
Rice KojiRice koji 1 kg 2 kg 3 kg 4 kg 5 kg 6 kg 7 kg 8 kg 9 kg 10 kg
SoybeansSoybeans 500 gr 1 kg 1.5 kg 2 kg 2.5 kg 3 kg 3.5 kg 4 kg 4.5 kg 5 kg
SaltSalt 300 gr 600 gr 900 gr 1.2 kg 1.5 kg 1.8 kg 2.1 kg 2.4 kg 2.7 kg 3 kg
Finished MisoFinished-Miso 2.5 kg 5 kg 7.5 kg 10 kg 12.5 kg
Rice KojiRice koji 1 kg 2 kg 3 kg 4 kg 5 kg
SoybeansSoybeans 500 gr 1 kg 1.5 kg 2 kg 2.5 kg
SaltSalt 300 gr 600 gr 900 gr 1.2 kg 1.5 kg

15 kg 17.5 kg 20 kg 22.5 kg 25 kg
6 kg 7 kg 8 kg 9 kg 10 kg
3 kg 3.5 kg 4 kg 4.5 kg 5 kg
1.8 kg 2.1 kg 2.4 kg 2.7 kg 3 kg
This is the portion for miso with salt concentration 12.5% (sweet flavor).

Recommended Product to Make Koji Rice