YOUR FIRST JAR
Shio koji
Your everyday umami upgrade.
Rice koji, salt and water become a versatile seasoning for tofu, vegetables, fish and meat.
Read the shio koji recipe
A little grain. A whole new way to cook.
Your ingredient
Dehydrated Ambemohar rice koji. Already cultured by Zoh; ready for your recipe.
Culinary imagery shows serving inspiration. See product image for packaging.
JAPANESE FERMENTATION · MADE BY ZOH IN INDIA
Rice Koji
Make miso, amazake & everyday umami.
Ambemohar rice cultured with Aspergillus oryzae, then dehydrated by Zoh in India. Ready for your recipe—no rice-culturing stage needed.
Finished rice kojiNot spore starter12-month shelf life
Rs. 999MRP Rs. 1,200Save 17%
Tax included. Delivery availability and charges confirmed at checkout.
Made by ZohDehydrated for storagePersonal recipe support
Outside India? Planning a professional project?
Ask us about supply to your country →01 / MEET KOME KOJI
What is rice koji?
Rice koji is rice cultivated with Aspergillus oryzae, a food fermentation mould. Its enzymes help turn starch into sweetness and proteins into savoury flavour.
Use these already-cultured, dried grains to make seasonings, drinks and pastes. Start with shio koji: a seasoning made with rice koji, salt and water.
Find your first koji project →01
Koji spores
The inoculant used to grow koji on grains. Requires a separate cultivation stage.
02
THIS IS WHAT YOU GET
Zoh rice koji
Already-cultured Ambemohar rice, dehydrated. Start at the recipe stage.
03
Shio koji / miso / amazake
The seasonings, pastes and drinks you make using rice koji and other ingredients.
02 / THE KOJI KITCHEN
What will you make first?
Choose the flavours you love. We’ll show you where rice koji fits.
GENTLE SWEETNESS
Amazake
Let rice make its own sweetness.
A temperature-controlled preparation lets koji enzymes turn rice starch into sugars. Serve as a drink or use in desserts.
Explore amazake
WORTH THE WAIT
Miso
Build flavour you can taste in layers.
Combine rice koji with cooked beans and salt, then follow a tested ageing method. Soups, glazes and dressings start here.
Explore misoShoyu koji
Combine rice koji with prepared soy sauce for a rich seasoning. This is different from brewing soy sauce from scratch.
Sake
Rice koji supplies starch-converting enzymes; yeast supplies alcoholic fermentation. A specialised brewing recipe and temperature control are essential.
Tamari-style sauces
Explore the savoury liquid associated with suitable miso preparations. Traditional tamari processes vary; rice koji is not a universal substitute for soybean koji.
Your next signature dish
Use finished koji preparations in marinades, glazes, dressings and desserts. Start with a tested base, then make the flavour your own.
Applications require additional ingredients and their own preparation methods. Food images are serving inspiration.
03 / THE ZOH DIFFERENCE
Your rice koji. Made by Zoh in India.
Ambemohar rice → cultured with Aspergillus oryzae → dehydrated rice koji.
Japanese fermentation tradition, made with Indian Ambemohar rice. We manufacture the koji ourselves, so you can speak directly to the people making your ingredient.
We complete the rice-culturing stage. You choose what comes next: an everyday seasoning, a sweet amazake or a slow-aged miso.
Ambemohar rice
A clearly identified Indian rice variety, cultured by Zoh for your koji preparations.
Ready for the recipe stage
Already cultured and dehydrated. You do not need to inoculate rice or set up a growing chamber.
Support from the manufacturer
Ask us about preparation, storage or suitability for your kitchen or food development project.
04 / SMALL GRAINS. REAL SCIENCE.
Flavour, unlocked.
Koji makes enzymes during cultivation. Those enzymes do useful work when you give them the right ingredients and conditions.
Starch in rice
Amylase enzymes⟶
Smaller sugarsSweetness for amazake
Proteins in your ingredients
Protease enzymes⟶
Peptides & amino acidsSavoury depth for miso & marinades
Time, temperature, salt and the other ingredients shape the result. Koji is a culinary ingredient; these enzyme functions are not a promise of probiotic or medical benefits.
Read about koji enzymes at Marukome ↗05 / YOUR FIRST SUCCESS
Start with one jar. Change the way you season.
Shio koji is a practical first project: rice koji, salt, water and a little attention.
Choose a dried-koji recipe
Weigh your ingredients. Dried and fresh koji need different amounts of water.
Mix and let it develop
Use clean utensils and follow the recipe’s salt level, temperature and timing.
Refrigerate, then cook
Use the finished seasoning in marinades and dressings. Adjust other salt in the dish.
Make it yours
Try tofu, roasted vegetables or a simple sauce before exploring longer ferments.
06 / FOR PROFESSIONAL KITCHENS & FOOD BUSINESSES
Rice koji for professional kitchens.
Looking for a rice koji manufacturer or supplier? Talk directly to Zoh about dehydrated Ambemohar rice koji for your kitchen, ingredient range or food development project.
Tell us your intended application, country and product-information requirements. We’ll discuss suitability and supply options directly with you.
Chefs & restaurantsFood developmentRetail & distribution
International enquiries welcome. Destination availability, delivery terms and import requirements are confirmed before an order.
07 / KNOW YOUR INGREDIENT
Rice koji, at a glance.
- Product
- Dehydrated rice koji / kome koji
- Rice variety
- Ambemohar
- Culture
- Aspergillus oryzae
- Manufactured by
- Zoh, India
- Shelf life
- 12 months. Follow the best-before date on your pack.
- After opening
- Keep refrigerated.
- How to use
- Follow a recipe formulated for dried rice koji; hydration varies by preparation.
- International supply
- Contact Zoh to confirm availability for your destination.
08 / A LITTLE KNOW-HOW
Your koji questions, answered.
Preparation, storage and choosing your first recipe.
Getting started
What is rice koji?
Rice koji is rice cultivated with Aspergillus oryzae, a mould used in food fermentation. Zoh sells the finished cultured rice in dehydrated form, for use in recipes such as miso, shio koji and amazake.
Is this koji starter or koji spores?
It is finished rice koji, not a spore inoculant. You do not need to grow the mould on a new batch of rice before using it in a recipe.
Do I need to activate or feed it?
There is no sourdough-style feeding routine. Use it according to your recipe. Some recipes hydrate the dried grains first; others add the liquid as part of the preparation.
Is rice koji the same as shio koji?
No. Rice koji is an ingredient. Shio koji is a seasoning prepared with rice koji, salt and water.
Can I replace fresh koji with dried koji?
Often, but not automatically gram for gram. Use a dried-koji version of the recipe or its stated conversion; dried koji contains less water.
Which project should I start with?
Shio koji is an approachable first choice. Amazake is another option if you have equipment that can hold the recipe’s temperature accurately.
Using and storing koji
How long does it keep?
Zoh’s dehydrated rice koji has a 12-month shelf life. Follow the best-before date and storage directions on the pack. Keep refrigerated after opening.
Can I make miso, amazake and sake?
Rice koji is used in all three, with different additional ingredients and methods. Sake also requires alcoholic fermentation with yeast; follow a specialised brewing method and local requirements.
Can I make tamari with it?
Rice koji can be used in appropriate miso-based preparations that yield a tamari-style liquid. Traditional tamari recipes and commercial processes differ; many rely on soybean koji. Choose a method specifically suited to rice koji.
Is amazake alcoholic?
Koji-based amazake is made by enzymatic starch conversion, without deliberately adding alcoholic fermentation. Amazake made using sake lees is a different preparation and may contain alcohol.
Is it a probiotic supplement?
No. This product is sold as a culinary fermentation ingredient. Enzyme activity and live probiotic effects are different things; we do not make a probiotic benefit claim for this koji.
Can I use it to grow unlimited new batches of koji?
This is not sold as a reliable spore starter for propagation. Use food-grade koji spores if your aim is to grow new koji on rice.
Is it gluten-free or allergen-free?
Rice itself does not contain gluten, but an ingredient’s identity is not a finished-product allergen certification. Contact us about your requirements before ordering, and check every ingredient in your final recipe.
Do you supply internationally?
We welcome international supply enquiries. Contact us with your country and intended use so we can confirm current availability and delivery terms. An enquiry does not imply that checkout delivery is enabled everywhere.
A REAL PERSON, WHEN YOU NEED ONE
Your first jar doesn’t have to be a solo project.
Not sure about the texture? Wondering if you used the right recipe? Send us a photo, your ingredients, timing and temperature. We’ll help you work through it.
Send us your batch photo →
A little detail helps us help you.
Include your order number and a clear photo of the pack and preparation. Please don’t taste a batch you suspect may be spoiled.
Read our replacement policyFrom other koji kitchens
ONE INGREDIENT. SO MANY NEXT CHAPTERS.
What starts as rice could become your signature.
Choose my rice koji →Discuss professional supplyDehydrated Rice KojiRs. 999
Choose my pack ↗