Discover Iseso Miyako Uji Traditional Rice Koji, an essential ingredient for making Japanese fermented dishes. Made from 100% domestic Japanese rice and high-quality koji bacteria. Ideal for making fermented foods such as amazake (a sweet, non-alcoholic beverage), shio koji (fermented salt), homemade miso, koji soy sauce, and pickles. This koji, dried at low temperatures, retains strong fermentation capacity while being easy to store. Perfect for Japanese food lovers who want to explore the art of fermentation.