Kojiko - Powdered Koji

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Kojiko - Powdered Koji. Umami development on vegan cheeses.
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Add about 5g (1 tsp) of Kojiko to your vegan cheeses (200g of nuts or beans) and ferment it for few days or weeks.

Kojiko is fermented rice with koji mould at specific temperatures to boost the amount of enzymes. This is not the spores, but already inoculated and fermented rice.

The koji mould is still alive, so it might grow onto your cheese. Therefore, it is not recommended to age for longer period without caring for your cheese properly.


Ingredients: organic rice and aspergillus oryzae.

Contents: 50g.

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