OUR KOJI PRODUCTS
News
Atelier Sep Session 2 : Mushroom Shoyu Koji Workshop
Celebrate the flavours of autumn with a hands-on Japanese fermentation workshop!
Using dried rice koji, soy sauce, and a mix of dried mushrooms, you will make your own Mushroom Shoyu Koji, packed with rich, deep umami and wonderful seasonal flavour.
You will prepare your own batch during the workshop and enjoy a comforting Japanese set meal !
🥈 Amazake Cocoa Spread – Silver Innovation Award Winner at SIAL 2025!
We are proud to announce that our Amazake Cocoa Spread has been awarded theSilver Innovation Prize at SIAL 2025, one of the world’s most prestigious food innovation showcases.
Les affaires
Tokyo Sake Challenge _ Platinum Award
We are honored to share that we have received the Platinum Award at the Tokyo Sake Challenge @sakechallenges This recognition means a lot to us as a small craft brewery from Montreal, deeply committed to Japanese fermentation traditions and local innovation.And this is just the beginning — we are currently working toward launching our sake through SAQ and selected agents, and hope to make it available very soon across Quebec.Thank you to everyone who has supported us on this journey. More exciting steps ahead are coming soon.
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.
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