TANICA Rice Koji 1.1 lb (500g) – Authentic Japanese Dried Malted Rice for Yogurt Maker & Home Fermentation

Bring true Japanese fermentation into your kitchen

Discover the subtle depth and gentle sweetness of TANICA Rice Koji. This 1.1 lb bag holds 100% Japan-grown white rice cultured with koji spores, ready to culture in your yogurt maker or fermentation setup. The aroma is clean and rice-forward, offering a versatile base for traditional recipes without overwhelming flavors.

What you can craft at home

• Authentic miso (fermented soybean paste) with balanced savoriness
• Shio Koji (all-purpose seasoning) to season, marinate, and glaze
• Soy Sauce Koji (umami-rich marinade) for sauces and roasting
• Amazake (naturally sweet, non-alcoholic rice drink) for a gentle pick-me-up

Designed for use with yogurt makers and home fermenters, this koji forms the foundation for four classic staples with consistent results in your kitchen. It’s crafted to deliver depth, natural sweetness, and a clean rice aroma that stands out in simple, everyday dishes.

Why it works with your yogurt maker

Fermentation thrives in a stable climate. TANICA Rice Koji performs best within a precise 86–140°F (30–60°C) range, a harmony you can achieve with a yogurt maker or similar device. Typical results include:

• Silky Amazake in about 8 hours
• Well-balanced Shio Koji in roughly 24 hours
• Reliable, repeatable batches with minimal guessing

These outcomes come from a carefully designed process that pairs traditional technique with modern temperature control, helping you enjoy probiotic-friendly cooking without the guesswork.

Quality, origin, and craftsmanship

The product is built on 100% white rice grown in Japan, cultured with authentic Aspergillus oryzae. After more than three years of research and development, TANICA brings you a koji with a richer umami, a natural sweetness, and a clean rice aroma that mass-produced koji often lacks. Each batch reflects the brand’s long-standing expertise in fermentation craftsmanship.

Pure, versatile, and kitchen-friendly

• Gluten-free, vegan, non-GMO, with zero additives, preservatives, or artificial flavors
• Packaging is resealable to keep koji fresh and active between batches

Koji serves as a flexible base for fermentation-inspired cooking, allowing you to explore traditional flavors with confidence while keeping things simple and approachable in a home kitchen.

Gut-friendly profile and practical uses

Koji contains living enzymes, dietary fiber, and oligosaccharides, offering a nourishing base for probiotic-style cooking and memorable meals. It pairs well with grains, veggies, and dairy-free options, making it a handy starter for experimenting with flavor and texture in everyday dishes.

What you get and how to store

The generous 1.1 lb (500 g) bag yields many batches of miso, shio koji, or amazake. Store in a cool, dry place and reseal after use to maintain activity and freshness for weeks or months.