ABOUT KOJI – LA BRASSERIE SAN-Ô SAKÉ inc.

ABOUT KOJI

KOJI　< 糀 >

The Heart of Japanese Fermentation

Koji is a fundamental ingredient in Japanese cuisine, used to produce sake, miso, soy sauce, and many other traditional foods. Often called "Japan's fermentation magic," koji is essential for bringing out the deep umami and rich flavors that characterize Japanese dishes.

Koji is made by inoculating steamed rice with Aspergillus oryzae, a beneficial fungus. This fungus produces powerful enzymes that transform simple ingredients into complex, deeply flavored foods.

Koji Alchemy Diagram — Amylase and Protease fermentation pathways

How it Works

The main enzymes at work in koji are amylase and protease.

Amylase

Sweetness from Starch

Amylase breaks down starches into simple sugars, creating sweetness. Amazake, a sweet non-alcoholic beverage, is a great example. When combined with specific yeasts, it can also ferment into sake.

Amazake Sake Mirin

Protease

Umami from Protein

Protease breaks down proteins into amino acids. This transformation enhances the umami in foods such as legumes, meat, and fish. Products like miso, soy sauce, cured meats, and fish sauces showcase this rich savory flavor.

Miso Soy Sauce Garum
*Umami is one of the five basic tastes — alongside sweet, salty, sour, and bitter — and is often described as delicious, savory, rich, and deeply satisfying.

SAN-Ô PHILOSOPHY

"Koji is more than an ingredient — it is a bridge between tradition and innovation, offering endless possibilities for those willing to explore."

At San-Ô, we embrace koji as the foundation of our craft — honoring centuries of Japanese fermentation tradition while pushing the boundaries of what's possible in Canada.