{"product_id":"koji_019","title":"Okayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500gr","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Okayama's 100% Organic Brown Dried Rice Koji (Marukura)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic Dried Brown Rice Koji By Marukura is a rice koji with organic JAS certified made by the craftsmen from Okayama Prefecture. Not only JAS, but this product also passed the FDA (American Food and Drug Administration) accreditation test, one of the most strict food and drug accreditation in the world.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is carefully and slowly produced in warm temperature so the koji mold won't break.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Dried_Rice_Koji_Marukura\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259a.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use rice koji for making sweet sake (amazake), homemade miso (traditional Japanese seasoning made from fermented soybeans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji), and other things. You can also use it as a substitute materials when making yeast food such as bread and sweets.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"how_to_use_rice_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259g.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_dried_brown_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/64524475.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rectangle_prd clearfix\"\u003e\n                      \u003cdiv class=\"rectangleImg\"\u003e\n                      \t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/03\/driedkoji_en_01.jpg\" alt=\"シンプルコード5\" width=\"100%\"\u003e\n                      \u003c\/div\u003e\n                      \u003cdiv class=\"rectangleTxt\"\u003e\n                        \u003ch2 class=\"unityMain-b_h2d\"\u003eHow to Rehydrate Dry Koji\u003c\/h2\u003e\n                          \u003cp\u003eFirst time using dry koji? Find out how to easily rehydrate dry koji to make Japanese fermented foods.\u003c\/p\u003e\n                          \u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/rice-koji\/how-to-rehydrate-dry-koji\/\" target=\"_blank\"\u003eView Article\u003c\/a\u003e\u003c\/p\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n\n\u003ch3 class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eWe are pleased to inform you that Marukura 100% Organic Dried Brown Rice Koji is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B007WPLWTY?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout The Difference Between White Rice Koji and Brown Rice Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt first glance, the color is different. But not only its appearance, but the taste and fragrance are also different.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you make miso or sweet sake with white rice koji, the result will be very sweet. With the refreshing scent, there are almost no Japanese people who would dislike it. Also, since the production volume is also large, white rice koji is easy to obtain. The dish recipe using white rice koji is also abundant, so it is perfect for people who are a beginner at using koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrown rice koji can be used for making miso, shio koji, and sweet sake as well. But compared with white rice koji, the unique sweetness of brown rice has become its attractiveness. It tastes slightly bitter and remains in the mouth. This subtle bitterness And flavor is the real pleasure of brown rice. There are lots of previous costumers who reorder the brown rice koji when try tried it for the first time. The deep sweet scent brings so much presence.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor those who have already used the white rice koji and grasped the know-how of the fermentation process , this brown rice koji will be our next recommendation item you would like to try!\u003c\/p\u003e\n\u003cp\u003eEven those who use koji for the first time, please note that brown rice koji is not hard to handle. Like white rice koji, you can use it for various dishes. The only difficulty is that brown rice koji cannot be stock up easily because of the small amount of distribution.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260c.jpg\" alt=\"whiterice_koji_vs_brownrice_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Our Customers\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI made salt koji with this dried koji and coarse salt.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e As the time passed, the homemade salt koji become more and more delicious. I like using this product for making various cookings.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Megumi Masuda)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b4.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI like it so much that I finished using the dried koji so quickly.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e Because I finished using is so quickly, I think I'll buy it again in bigger amount.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Asami Takazawa)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThis dried rice koji is slightly sweet.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I boiled the 150g of cooked rice and 900ml of water to the pot and put in the koji when the temperature reaches 60-degree Celcius. After I transferred it to the rice cooker and keeping the lid open for 10 hours in a warming mode, I can make amazake without fail.\u003cspan style=\"font-weight: bold;\"\u003e...(ebofvr)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_4\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eSo delicious!\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It doesn't taste too strong and very tasty.\u003cspan style=\"font-weight: bold;\"\u003e...(Mr. Kazuki Isono)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_5\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b5.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThe homemade miso that I made using this dried rice koji has a certain deep taste to it.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It's so good, I've made it countless times.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Yoko Tsukamoto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_6\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI was worried about the best before date because I wanted to use it overseas, but it could last for 6 months.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I can make delicious amazake from this, so I recommend it!\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Suzuka Mizusaki)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Organic Dried Brown Rice Koji?\u003c\/h2\u003e\n\u003cp\u003eLike the white rice koji, you can use this to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-salt-koji\"\u003eShio Koji (Salt Koji)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Died Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHomemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eHomemade Miso\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/amazake\"\u003eAmazake (Sweet Sake)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eFermented Food Recipes from Kawashimaya The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji and Regular Koji\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"dried_brown_koji_difference\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260b.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eDried koji is a type of koji that has been dehydrated. Koji can be divided into two types: regular koji (raw koji) and dried koji. Regular koji that is not dried is susceptible to various unwanted bacteria. It can also easily deteriorate in quality due to self-fermentation. Therefore, regular koji is harder to store. Because of that, dried koji was created.\u003c\/p\u003e\n\u003cp\u003eDried koji is very strong against various bacteria that have bad effects on the fermentation. It can also prevent self-fermentation. In addition to that, the taste of dried koji is pretty much the same as regular koji.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Marukura Food Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_brand\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259e.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting organic food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards. In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can smoothly exports well. There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand made in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSpecial Features of Organic Dried Brown Rice Koji By Marukura\u003c\/h2\u003e\n\u003cp\u003e●　Because this product dried at a low temperature, it is effective for long-term preservation.\u003cbr\u003e●　Production doesn't use any additives nor chemical substances.\u003cbr\u003e●　Passed the Organic JAS Certification and American Food and Drug Administration (FDA) Certification.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_certification\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259f.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eOkayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n\u003ctd\u003e6 Months after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in places with low humidity or keep them in the fridge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"line-height: 2; text-align: justify; font-size: 12px;\" colspan=\"2\"\u003eWhen saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"marukura_dried_brown_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260_en_500g.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"マルクラ","offers":[{"title":"Default Title","offer_id":13109293219905,"sku":"64524475","price":1237.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/4691b0e61c27be157ff4d7b24ac08d2a.jpg?v=1553750749","url":"https:\/\/mizunori.live\/products\/koji_019","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}