Organic Handmade Rice Koji

Rice koji is rice that has been cultured with a mold called Aspergillus oryzae. This mold is native to East Asia and is used to ferment many traditional Japanese foods. The process involves steaming rice and then inoculating it with the mold spores, allowing them to grow and break down the rice starches and proteins.

Rice koji is used as a natural sweetener and flavor enhancer in foods like sauces, marinades, and seasonings. It also acts as a tenderizer for meats and can contribute to the umami flavor profile. Manufacturers add it to a variety of products, including cheeses, deli items, and ethnic sauces.

In the U.S., rice koji is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. It is a traditional food component with a long history of consumption. International bodies like JECFA have evaluated similar fermented products, but specific evaluations for rice koji may vary. Evidence does not suggest adverse health effects from consuming rice koji in typical amounts found in food.