Japanese Koji

Make ingredients taste like the best version of themselves.

Where Tradition Nurtures Transformation

Koji has been around for over 2,000 years. Rice Flower is dedicated to continuing the Japanese tradition here in Northern California.

Koji spores being dusted on steamed Japanese rice by Haruna Deasy
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Products

  • Koji’s active enzymes break down connective tissue in proteins making them tender and full of flavor. Available in Shio (Sea Salt), Tamari, and Farm Garlic, and Seasoned Tamari (Fresh Ginger, Garlic, Negi, Togarashi Pepper)

  • A play on the classic chili crisp, but with rice koji added. This chili oil is a great addition to fried eggs, noodles, rice bowls, soup, and frankly anything that casts a shadow. Made with organic olive oil instead of processed seed oils.

  • Our Kimchis, Japanese Hot Sauce, Garlic Marinade, and Seasoned Tamari are all sourced from our farm Stepping Stone Farm

  • A naturally sweet fermented rice milk made with koji and farm sourced ingredients. Our most probiotic rich product. No sugar or dairy added. In Japan, they call it 'Drinkable IV’ for all the beneficial vitamins, enzymes, and minerals.

  • Our famous granola with shio koji added as the secret ingredients. A sweet/salty/savory treat suitable for breakfast and snacking. Light crunchy texture with a buttery flavor.

Amazake- a sweet fermented Japanese rice milk full of probiotics and flavor. No sugar or dairy added.

Where to Find