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Culinary Science Museum

Kome koji

Kome koji is steamed rice cultivated with Aspergillus oryzae under controlled conditions. It is used in products including miso, sake and mirin. It must not be conflated with shoyu koji, which typically uses a soybean and wheat substrate and must be treated separately. Culture strain, temperature, humidity and substrate must be documented.

4 sources Ingredient Updated
White dried rice-koji grains in a ceramic bowl beside a fermentation tray

Five lenses on the subject

Scientific and molecular

Amylases and proteases are central, with process conditions stored separately.

Economics and market

The source-market price is retained for the exact 500 g pack, separate from the Israeli sell price and landed cost.

What is known and measured

Scientific and molecular Official source

MAFF describes koji as a foundation of Japanese fermented foods in which enzymes break down starches and proteins. [1]

Economics and market Official source

The official shop page showed a 500 g pack of dried rice koji at JPY 1,050 including tax with add-to-cart available. The page identifies SR-108 culture, an equivalent yield of about 660 g fresh koji, refrigeration and use within about four months of purchase. [2]

Parent topic Premium Japanese ingredients Complements Chouhaku-kin powdered koji starter Culinary pairing Koshihikari rice Culinary pairing Kioke-fermented shoyu Recommended next Washoku, Japanese dietary culture Recommended next Japanese food science

Complements

Powdered koji starter is a separate input for cultivating new koji and is not an additive required for prepared koji. [3] [2]

Explore the related topic

Sources and citations

  1. Ministry of Agriculture, Forestry and Fisheries of Japan, An Introduction to Japanese Fermented Foods.

    Official government source · retrieved 2026-08-05

    Open source

  2. Hishiroku Moyashi official online store, Dried rice koji 500 g.

    Official market listing · retrieved 2026-08-06

    Open source

  3. Hishiroku Moyashi official online store, Chouhaku-kin powdered koji starter 20 g.

    Official market listing · retrieved 2026-08-06

    Open source

  4. Israel Ministry of Health, National Food Service imported food inspection unit.

    Official government source · retrieved 2026-08-05

    Open source