
ABOUT KOJI
Soy sauce, Sake, Miso, Garum... what do they have in common? A microscopic fungus called Koji with unparalleled effects!
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,

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.
Featured collection
-
Koji de riz (pour Amazaké) / Koji rice (for Amazake)
- Regular price
- $17.50 CAD
- Sale price
- $17.50 CAD
- Regular price
-
$19.99 CAD - Unit price
- per
Sold out -
Koji de riz (pour Miso) / Koji rice (for Miso, Marinade)
- Regular price
- $17.50 CAD
- Sale price
- $17.50 CAD
- Regular price
-
$19.99 CAD - Unit price
- per
Sold out -
Koji de riz (Pour Saké & Tout usage) / Koji rice (For Sake & All purpose)
- Regular price
- $17.50 CAD
- Sale price
- $17.50 CAD
- Regular price
-
$19.99 CAD - Unit price
- per
Sold out -
Koji à la Sauce Soja / Soy sauce Koji
- Regular price
- $11.00 CAD
- Sale price
- $11.00 CAD
- Regular price
-
- Unit price
- per
Sold out