Kōji is a healthy fungus that is central to key ingredients of Japanese cuisine like soy sauce, miso and sake. With dried kōji rice you can easily make your own miso, shio kōji, amazake or any other fermented food.
Sake Kasu or Sake Lees is the solid left-over of the sake brewing process. This aged sake kasu is full of flavour, sweet and fruity. Use it for marinating fish or soup bases.
Ready source for umami. Will enrichen the taste of any taste.