Pour la collaboration avec les restaurants, bars et épiceries, contactez nous à noriko@san-o.ca

Le producteur de koji au Quebec

upcoming events

WORKSHOP

Workshop / L'atelier Miso 101 2024/03/24

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POP-UP RESTAURANT

No upcoming events at the moment

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EVENT

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ABOUT KOJI

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OUR proDucts

OUR TEAM

Rooted in Montreal, we craft koji with love.

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Recommendations

ABOUT MISO

Miso is a traditional Japanese seasoning (thick paste), produced by fermenting soybeans with salt and kōji, at its most basic.
To know more about miso & DIY miso recipe,

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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