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

Le producteur de koji au Quebec

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upcoming events

La Semaine Japon 2025 | 1 au 11 mai

La Semaine Japon: Une semaine pour célébrer le Japon dans sa ville dans les commerces participants
💥 OFFRE : 10-15 % de rabais

Atelier :

• Friday, May 9 at 5:00 PM

• Saturday, May 10 at 11:30 AM

📍 Location: Atelier San-Ô, 1350 Rue Mazurette, Montreal

Reserve

SIAL CANADA 2025

We're exhibiting at #SIALCANADA Toronto from April 29 to May 1, 2025! Come meet us at our booth!

Nous #labrasseriesan_o sommes exposants au #SIALCANADA à Toronto du 29 avril au 1 mai 2025 ! Venez nous rencontrer sur notre kiosque!


https://i.snoball.it/p/H91p/i/3

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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