Koji on Australian grown Koshihikari rice. The koji is harvested and dehydrated to preserve the active enzymes, then vacuum sealed to preserve freshness. After re-hydrating, this product can be used as you would fresh koji, to make amazake, miso, shio koji, etc. To use dried koji, re-hydrate with lukewarm water. Use ~200 ml of water for every 500 g of dried koji,. Mix well, and soak at room temperature until soft. After re-hydrating, use as you would fresh koji in any recipe. In other words, 500 g of dried koji is equivalent to 700g of fresh koji, after re-hydrating. A silica sachet is included to ensure freshness, please discard when opening the packet. The koji will keep for a year from manufacture when sealed, but should be used within a few days of opening. Store away from direct sunlight. Made in Canberra.