MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 2)

I really liked them! I made fermented sweet red bean and fermented sweet rice sake with MIYAKO KOJI and it was very tasty! This is very popular in Japan, it is very safe, reliable product, so I highly recommend it to other people as well!

This is a very wonderful koji and one of the best Japanese ingredients. I make amazake, shio koji, soy sauce koji, etc. with it. Koji contains vitamins and is very good for the skin and health.

Improves the flavor and tenderness profile of beef steaks by breaking down carbs and proteins into sugars and amino acids. It does not result in "dry aged steak in 24 hours" as some claim, but does provide a very pleasing result. With choice or prime NY strips, I've found not much impact after coating for 24 hours, and 3 days as an optimum. Some folks have reported funky, undesirable flavors if coating for 1 week or more.

I used this product to dry age a ribeye for 45 to 50 hours. Put about 3oz in a spice grinder for a medium grind then coated entire ribeye with a heavy coating and set in fridge on a wire rack and a catch pan for the time suggested. You can search Koji-aged steaks for all the info. Thermoworks site will pop up with all the info. I was skeptical at first but pleasantly surprised at the results. There was an Umami flavor to the meat and a tenderness that was different from the last ribeye I grilled. The ribeye's are from the custom beef I purchased. Now is this as effective as a 45 day aged piece of meat. I don't think so but it was very different than the Non-Koji aged steak. Also this method is not for large cuts like rib roasts. Next steak I do will be a comparison to Koji vs Non-Koji to see if I was not imagining things. Bottom line is that I liked it with the Koji method.

I make organic Tamari koji adds a sweeter mellow taste. Ferments well.

This is a very famous product in Japan. It's natural, safe, and healthy. I definitely recommend this!!

Used it to artificially age a couple of steaks to try it out. Definitely had a stronger flavor. Not sure I'll do it all the time, but it was a fun experiment. No I think I'm going to make some miso paste with it.Update: Miso paste seems to be coming along nicely. I'm looking forward to trying it.

Saw a video that describes how to dry age steak in your fridge using koji rice. Do a search for the details before trying it yourself if you're interested.The basic procedure is to get fresh steak pic1, chop up the koji rice pic2 (I used a manual processor), Cover the steak on all sides top and bottom with the koji rice paste (pic3) and regrigerate for at least 24 hrs, when koji paste is removed the steaks look just like they've been dry aged for months (pic4), cook as desired (I did mine sous vide and charred it with a Messermeister culinary torch) and enjoy (pic5).Yummy!NOTE: There's more involved in the process and dry aged steak is not for everyone so please search the details first before trying this. I would hate for anyone to ruin a good steak!