Limited sale (up to 5kg),
The sale is open until May 5.

Fresh koji mixed with 25% salt can be kept at room temperature for 1 month.
It can be used to make miso, shio koji, tsukemono, etc.
Only a local workshop (like nuu miso!) can provide fresh koji!

Ingredients: IT* rice (99.5%), koji (Aspergillus oryzae)
*From organic farming

Koji is a ferment derived from the mold of several ascomycetes (fungi) called Aspergillus Oryzae (Sojae, Awamori, etc.) and is only found and cultivated in Japan. It is the base of: sake, shochu, mirin, vinegar, tsukemono, amazake, shoyu and miso.
It is often used in the pharmacological field as well.
Koji itself is often used in Japanese cuisine as a condiment, or as a gas pedal for the fermentation of vegetables, meat or fish.

Our koji is made in Brussels, 100% artisanal with rice from Italy.
The nuu miso team lives with the koji, which does not sleep for 48 hours…
We take care of the koji from early morning (5am) to late evening (midnight), to regulate the temperature and humidity.
There is no magic to have the best koji!

On the label, there is the recipe for shio koji, and shoyu koji.

DLUO : 1 mois at the room temperature, 3 mois in thefridge