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Marukura Organic Brown Rice Koji Powder $14.95

Often called malted rice, rice koji is used in Japan to extract sweetness from food while simultaneously tenderizing it.

This one is made from nutty organic brown rice and has more active enzymes than other versions since it’s made without using boiling pasteurization. And since it’s a powder, this is much easier to use and exhibits a smoother texture than typical rice koji.

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HOW TO USE

This rice powder is traditionally used to make amazake (a Japanese rice beverage), but it lends a toasty nuttiness as part of a coating for fish, pork or poultry and also in baked goods like pancakes and cookies. We especially love it on salmon and steak: Season the meat with the rice koji powder and let it sit for 15-20 minutes before grilling. Since the koji breaks up the meat’s proteins, there’s no pounding needed to tenderize your cut. You can also use to thicken sauces, boost marinades and add some interest to roasted veggies, too.

Kitchen Notes

This rice powder is traditionally used to make amazake (a Japanese rice beverage), but it lends a toasty nuttiness as part of a coating for fish, pork or poultry and also in baked goods like pancakes and cookies. We especially love it on salmon and steak: Season the meat with the rice koji powder and let it sit for 15-20 minutes before grilling. Since the koji breaks up the meat’s proteins, there’s no pounding needed to tenderize your cut. You can also use to thicken sauces, boost marinades and add some interest to roasted veggies, too.

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