
ABOUT KOJI
Soy sauce, Sake, Miso, Garum... what do they have in common? A microscopic fungus called Koji with unparalleled effects!
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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
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Koji de riz (pour Amazaké) / Koji rice (for Amazake)
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- $17.50 CAD
- Sale price
- $17.50 CAD
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$19.99 CAD - Unit price
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Miso doux blanc / Mellow miso
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- $8.99 CAD
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- $8.99 CAD
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Koji à la Sauce Soja / Soy sauce Koji
- Regular price
- $10.99 CAD
- Sale price
- $10.99 CAD
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Koji au Sel & Citron biologique / Organic lemon salt koji
- Regular price
- $10.99 CAD
- Sale price
- $10.99 CAD
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