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Kisuke Koji Power (Rice malt condiment)

Foods
Seasonings/Spices
Koji or mold grown on steamed rice, is an indispensable ingredient for brewing soy sauce, miso paste, mirin (sweet sake), and all other fermented seasonings which form the foundation of Japanese cuisine. This rice malt condiment was created by Kojiya Honten Ltd., a company of Saeki City, Oita Prefecture, which for more than 320 years has specialized in production of mold grown on rice. The company was inspired by the ambition to bring rice malt into the food culture and lifestyle of people all over the world as an easy-to-use seasoning. This condiment is a versatile food ingredient that contains more than 100 varieties of live enzymes, glucose, oligosaccharides, amino acids, and vitamins, as well as digestive enzymes that break down carbohydrates, proteins, and fats. As a condiment, it can be mixed with various food ingredients or directly sprinkled on foods in order to highlight and enhance their flavor. Used on a daily basis, it will ensure not only a delicious and effortless dining, but also a healthy lifestyle.
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