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

ABOUT KOJI

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ABOUT US

High quality craft koji through sake brewing experience.

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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

Featured collection

  • Koji de riz (pour Amazaké) / Koji rice (for Amazake)
    Koji de riz
    Regular price
    $17.50 CAD
    Sale price
    $17.50 CAD
    Regular price
    $19.99 CAD
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  • Koji de riz (pour Miso) / Koji rice (for Miso, Marinade)
    Regular price
    $17.50 CAD
    Sale price
    $17.50 CAD
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    $19.99 CAD
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  • 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
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    per 
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  • Koji à la Sauce Soja / Soy sauce Koji
    Koji à la Sauce Soja
    Regular price
    $11.00 CAD
    Sale price
    $11.00 CAD
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Workshop

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