OUR KOJI PRODUCTS
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News
🥈 Amazake Cocoa Spread – Silver Innovation Award Winner at SIAL 2025!
We are proud to announce that our Amazake Cocoa Spread has been awarded theSilver Innovation Prize at SIAL 2025, one of the world’s most prestigious food innovation showcases.
Les affaires
Introducing Our New Koji Beer
We’re thrilled to announce the launch of our latest creation:
🌿 Suzuki is a bold Yuzu IPA with citrusy hops and a crisp, refreshing bite.
🌶️ Masüm is a smooth Cardamom Lager with a spicy twist and a malty body.
📦 Available :
Our factory, Ohayo Cafe, Kitano Shokudo, Veux-Tu Une Bière , OTTO bar,
Atelier Amazake
Amazake (甘酒) is a traditional Japanese rice drink. Naturally sweet, creamy, non-alcoholic, and nutritious.
Enjoy it hot or cold — in Japan, it’s often called a “drinkable IV” for its health benefits.
👉 We’ll be hosting an amazake workshop on September 13 at Ferment Fest — spots are limited, so register soon!
zeffy.com/ticketing/decouverte-de-la-lamazake-le-sake-doux-sans-alcool
ABOUT KOJI
"Koji" stands as a cornerstone in Japanese cuisine, essential for producing sake, soy sauce, miso, and more. This culinary alchemy begins with cooked rice inoculated with Aspergillus oryzae, a fungi that infuses the ingredient with unique qualities.
Recommendations
ABOUT MISO
Miso is a beloved cornerstone of Japanese cuisine, a velvety paste crafted through the ancient art of fermentation. Made from soybeans, rice, barley, or other grains, miso is not only a pantry staple but a powerful flavor enhancer, bringing deep umami notes to your dishes.
Why Miso?
ABOUT AMAZAKE
Amazake is a traditional Japanese drink made from fermented rice, often enjoyed for its naturally sweet flavor and creamy texture. It is created through a fermentation process involving cooked rice and koji (Aspergillus oryzae), which converts the starches in the rice into sugars.
This delightful beverage is not only delicious but also packed with nutrients!
RECIPE
Koji is not only a key ingredient for Japanese fermented food but also it is getting common among chefs to use koji as a tenderizer / umami enhancer in any kinds of culinary .
FERMENTATION
Fermented foods have been a well-established in everywhere in the world for thousands of years. In recent years there’s been a greater push to raise koji awareness, especially with NOMA in Copenhagen and Jeremy Umansky with Koji Alchemy.