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
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.
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.