Yellow Koji Rice Malt Powder: Ultra Probiotic for Women and Men

With a history of over 100 years, Kawachikinhonpo is a long-established seed malt shop. Koji mold, also known as "Japanese koji mold," is a microorganism unique to Japan and a member of the mold family. Unlike harmful molds, koji mold does not produce harmful substances and is safe for consumption. It is highly regarded as a representative Japanese fermented food and is often referred to as Japan's "national fungus."

Koji has versatile uses, serving as a super seasoning that enhances the flavor of ingredients and offering various health benefits for humans, animals, and plants. It is non-acidic, possesses a strong ability to saccharify starch, and contains a significant amount of protease. This makes it ideal for use in seasonings, as well as in the preparation of meat and fish to enhance their umami flavor.

Additionally, due to its powder form and quick solubility, koji can be used to create non-alcoholic sweet sake in a short amount of time. The "Kawachi Yellow Koji" is the result of extensive research on koji by Genichiro Kawachi, representing a further advancement in the understanding and application of this versatile ingredient.

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