For collaboration with restaurants, bars, and grocery stores, please contact us at info@san-omtl.com

Le producteur de koji au Quebec

OUR proDucts

upcoming events

Mochitsuki 2024

The OJCA/OJCC MOCHITSUKI 2024 will take place at the Preston Event Centre once more.December 8, 12 pm to 5 pm at Preston Event Centre (523 Anthony St). There will be...Live mochi pounding, Japanese food for sale, Performances by local Japanese cultural groups, and much more. San-O also showcases koji products, more details about the event

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Marché des Fêtes à la japonaise

Venez découvrir le 23 & 24 novembre de 12h à 16h le @marchealajaponaise à Montréal, un événement unique qui vous transporte directement au coeur de la culture japonaise.

Venez découvrir une sélection de produits artisanaux, et une variété de stands proposant des articles parfaits pour des cadeaux de fin d'année, tous inspirés par le Japon.

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ABOUT KOJI

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OUR TEAM

Rooted in Montreal, we craft koji with love.

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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?

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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!

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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 .

Recipe ideas

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.  

Koji Fermentation recipe

Restaurants/Clients