Genmai Shio Koji (Brown Rice)
Genmai Shio Koji (Brown Rice)
An everyday seasoning: brown rice koji, salt and water, aged slowly.
No added sugar
Vegan
Gluten-freeLabels based on the ingredient list. Check the pack for allergens.
How to use
Marinate and tenderise meat or fish, season vegetables, or use instead of miso in miso soup.
Ingredients
Rice koji, brown rice (Niigata), salt.
Size & storage
300g. Best before 12 months from production. Room temperature unopened; refrigerate after opening.
🚚Free delivery over S$60. S$4 below. 2–6 business days.
📍Free self-pickup at 60 Havelock Road.
Everyday cooking, the Japanese fermented way
Pantry staples, from miso to shio koji, made with care by makers in Niigata.
From rice to your pantry
How koji is made
Koji is a friendly mould grown on steamed rice. From there it becomes four very different foods, and our whole pantry.
Step 1
Rice
Rice is soaked and steamed.
Step 2
Koji
Koji spores grow through the rice in two warm days.
Shio koji
Koji, salt and water, aged into a gentle all-round seasoning and tenderiser.
Amazake
Koji, rice and water, kept warm until naturally sweet.
Sake lees
Sake is pressed; the rich white cake left behind is sake lees.
Questions, answered
How fast is delivery?
2–6 business days in Singapore. Free over S$60, S$4 below.
Can I pick up?
Yes, free at 60 Havelock Road.