Couldn't load pickup availability
Our premium Koji Enzymes (liquid) is the perfect ingredient to enhance your food. We worked with the UK's first ever Koji manufacturer, Flux Fermentation Limited, and developed this transformational product which can enhance your meat, vegetables and beverages.
The organic rice is fermented with Aspergillus oryzae, dried and the stored. The Koji is then extracted with water and salt to make Shio Koji. The yeast produces enzymes when mixed with food and drinks to unlock incredible flavours.
Contents weight various. Keep refrigerated. Use within 3 months of purchase.
Ingredients: White Rice, Aspergillus oryzae and Salt. Contains no artificial colours, chemicals or stabilisers.
For bulk orders contact us.
Application guides
Supporting technical guides
Fermentation and flavour development
Koji Rice vs Liquid Koji Enzymes: Choosing and Testing a Format
Compare koji rice and liquid koji enzymes for flavour and texture development. Control salt, moisture, enzyme exposure and the finished process.
Read technical guide
Enzyme science · Deep dive
Koji enzymes: structure, mechanism and industrial uses
Koji links starch saccharification and protein hydrolysis in traditional fermentations, producing sugars, peptides and flavour precursors in one food matrix.
Read technical guide