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

Le producteur de koji au Quebec

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WORKSHOP

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Bouchées anti-gaspillage - Été 2024

This summer, the Botanical Garden is hosting zero-waste program, which focused on plant-based gastronomy. For my part, La brasserie San-O will run zero-waste challenge activity by preparing the tasting of pakoras along with miso sauce.

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Yatai Montreal 2024

At Yatai, we’ll be offering koji rice, salt koji, shoyu koji, shiro miso, amazake and more, allowing you to explore the world of koji and umami!

📅 When: June 13th - 16th.

📍 Where: Hangar 1825, 40 rue des Seigneurs, QC H3J 1X4, Montreal, Canada.

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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