Why should you try our Koji Rice?

Ready to Use

Keep your patience intact, and start experimenting with umami flavours as soon as you receive your pouch.

High Quality

We use the same lab methods as we do for our liquid yeasts to ensure high quality and repeatable results.

Expert Advice

Use our Guide & Recipes to learn more about our Koji, so you don't waste your precious time.

get all the koji details

Our PDF breaks down everything you need to know to get started on your Koji Journey; from the history of koji and information on our Koji Rice, to the different cooking applications. We've even included a delicious Shio Koji Chicken recipe to get you started!

click here to start your koji journey

About our Koji Rice

What is it?

Koji is a fascinating mold that was first discovered in China in 7000 BCE, where it is called “Qu”, and has cemented its importance in Japanese culture as its official national mold.

This mold grows especially well on high starch substrates (such as rice), in hot and humid climates. As it grows, the koji secretes enzymes that help it break down complex starches and proteins. Making healthy and enzyme-rich koji is the preliminary step in many fermentation processes including miso, saké and shoyu (soy sauce).

By breaking down starches and proteins, these enzymes create available sugars and amino acids for flavour development, allowing for complex fermentation and the creation of rich umami flavours. Umami is the savoury flavour we perceive in foods like parmesan cheese, tomatoes, meats and broths, and koji is an integral part of this flavour experience.

Recipe: Koji Baguette

Koji Soaker (this step rehydrates the Koji Rice, and replaces diastatic malt powder)

25g Escarpment Labs dried koji rice, flour ground into a flour

25g boiling water

Instructions: Mix thoroughly and let cool.


58g whole wheat flour, or spent grain flour (recipe found on our website)

425g all purpose flour or bread flour

10g salt

3g instant yeast

320mL room-temperature water


1. In a large mixing bowl, mix all dry ingredients except the salt. Add the water and koji soaker, mix into a shaggy dough by hand and let rest for 45 minutes. 

2. Mix in salt and knead well into a smooth dough. You do not need to fully develop gluten at this stage, it just needs to be a smooth dough. Cover with plastic film or move into a container with a sealable lid. 

3. Refrigerate for 48-72 hours (cold ferment). It should show lots of bubbles and increase slightly in size. If using a lidded container, you may need to burp the gas from the container daily. This dough can be used up to 4 days after mixing although it loses strength after 72 hours. 

4. Remove dough from fridge and let warm up at room temperature for 90 min

5. Proceed with shaping and baking. For baguette shaping, we recommend this tutorial from King Arthur Flour. You can construct a makeshift baguette proofing setup from rolled up towels and parchment paper.

For baguettes, proof for 1 hour and bake 500ºF (or max oven temp) and steam (5 min). Reduce to 450ºF another 12-15 min.

For Pizza dough, stretch/shape intol desired thickness, and add your toppings. We recommend this pizza stretching tutorial. This dough works great in quick cook, outdoor high heat pizza ovens like the Ooni! It also works great as a “sheet pan pizza” in a home oven set to 450ºF for 15-18 minutes. 


Get your koji on

283g Single-Use Pouches are Now Available!


Need some inspiration or direction for your new koji pouch?

try our Additional Resources

You can find more recipes, like this Spicy Shio Koji Fish, on our blog!

show me more recipes

Are you a brewery, food retailer, or wholesaler?

Please email us at ferment@escarpmentlabs.com for more information, including pricing!


For thousands of years, cultures in China, Korea and Japan have harnessed and mastered koji. In fact, it has become so ingrained in Japanese cuisine that you'd be hard-pressed to talk about it without the mention of koji-kin. Escarpment Laboratories would like to express our deepest appreciation for the history and culture behind koji, and for the wealth of knowledge that we inherently benefit from. We are extremely grateful for the opportunity to learn about and make amazing koji ferments.