All

Japanese traditional fermented food ingredient - rice koji which can use for meat processing

Location:
Ibi-gun, Japan
Status:
New
Sample Availibility:
yes
Payment Terms:
Cash, Bank Transfer, Letter of Credit, T/T, L/C
Categories:
Home > Food & Beverage > Meat & Poultry

Product Description

KOHSEI FOODS has a long history (over 30 years) for research and develop Japanese traditional food ingredient: RICE KOJI (rice fermented with Aspergillus oryzae, also called KOME-KOJI, Rice malt or malted rice) product, which the most important ingredient for making Sake, Miso and other fermented condiments in Japan.

*Our rice koji product is NO ADDITIVEand is a DRIED TYPE

*The rice used as ingredients is 100% made in Japan

*Long life. (12 months at refrigerated storage)

ISO22000 certificated plant

Full automatic rice koji line with COLOR SORTING MACHINE and METAL DETECTOR. Sanitation management for every lot in the production process is strictly controlled by our QC team. We provide the products with high quality and low bacterial contamination every day.

[Application examples]

Amazake (Sweet koji drink), Shiokoji(Salted koji), Sake(Japanese rice wine), Miso, Rice vinegar, Pickles, Soy sauce, Shochu (Japanese spirits), Awamori (Millet brandy),etc.

[Product group]

Komekoji UP

Uses

Features

: Miso, Pickles, Processed sea food, Amazake (Sweet koji drink), etc.

: With both of high activity of Amylase and Protease, make the end product with rich sweetness.

Komekoji H

Uses

Features

: Processed sea food,Amazake (Sweet koji drink)

: With the lower activity of protease than Komekoji UP, make the end product with light sweetness.

Komekoji K

Uses

Features

: Processed sea food,Amazake (Sweet koji drink)

: With proper activity of Amylase and Protease, between Komekoji UP and Komekoji H.

Komekoji B

Uses

Features

: Mirin (Sweet seasoning liquor), Sake (Japanese rice wine)

: With very high activity of Amylase and Protease, make the end product with very rich sweetness.

Komekoji S

Uses

Features

: Shochu (Japanese spirits)

: Produce lot of Citric acid, suit for making Japanese liquor.

[Product specification]

Product name

Dried rice koji

Net.

20kg

Ingredient

Rice, koji fungus (Aspergillus oryzae)

Package

Bag: Kraft paper bag with PE inner bag

Carton: Cardboard box

Package size

Bag: W75cm×D49cm×H12cm

Carton: W65cm×D45cm×H20cm

Storage

Refrigerated storage (under 10C)

Transportation condition

Room temperature

Shelf life

12 months at refrigerated storage

[Simple recipe for rice koji]

Homemade SHIOKOJI condiment (Salted rice koji)

Make the natural fermented condiment: Shiokoji (salted rice koji) using rice koji, salt and water only.

Materials:

Rice koji 300g

Salt 80g

Water 500ml

*It is recommended to use cold boiling water or bottled mineral water

Steps

a. Take 300g of rice koji into a big bowl, add 80g of salt and mix well.

b. Add 500ml of water.

c. Mix the materials well.

d. Take the mixed materials into a clean (e.g. boiling water sterilized) container or jar with lid, close the lid slightly loosen.

e. Store in a dark place at room temperature for 1 week to 10 days. Stirring once a day for avoiding the precipitation separation.

f. When the rice koji turn to soft and totally a paste like, it means the condiment of SHIOKOJI is ready for use.

*Store the SHIOKOJI into refrigerator.

Recipe for SHIOKOJI

Multi-purpose condiment-SHIOKOJI can be use for saucing vegetables, fish and meat, Umami components from rice will be a natural taste improver, and the enzymes can tenderize the meat.

Rice koji: the basics of Japanese cuisine



This member's information has NOT been authenticated or verified by importexportleads.net or any third party. Only Gold Members have completed an authentication and verification procedure conducted by third-party credit agencies.

For more information on importexportleads Gold Membership, Click here

Contact Information

Company:
 KOHSEI FOODS CO., LTD
Phone Number:
  81-585-350880
Fax Number:
 81-585-350881
 
 

Resources