Rice Koji Powder from a Long-Established Maker
A rice koji powder from a 450-year-old koji-and-miso brewery. Its breaking-down enzyme 'protease' makes meat and fish tender and moist. With koji's natural sweetness, it can also season dishes on its own, making it easy to add koji to your daily table.
Brand Story
This rice koji powder is MURO Kagurazaka's own original, made with koji from a koji-and-miso brewery founded 450 years ago. Driven by a wish to spread the appeal of fermentation, MURO Kagurazaka has tasted over 1,000 kinds of amazake and built ties with breweries nationwide. Kagurazaka itself once flourished as a landing point for fermented foods—rice, miso, soy sauce and sake—and there they continue to share the potential of koji. Drawing on that knowledge, the koji is milled to an extremely fine powder. Its enzyme 'protease' makes meat and fish tender and moist. It was born from a wish for everyone to add koji to their daily table with ease.
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