Discover Japanese Fermentation,One Simple Step at a Time.
Learn how koji, miso, amazake and other Japanese fermented foods can become a natural part of everyday cooking.
What is Hakko?
“Hakko” is the Japanese word for fermentation. But in Japan, it isn't just a technique — it's part of everyday cooking and culture, built up over generations in home kitchens and small producers alike.
Ingredients like koji, miso and shoyu carry that history with them. Hakko Jikan is a simple way to learn what they are, how they're used, and how they can fit into your own kitchen.
Discover Japanese Fermentation
A short introduction to the fermented foods you'll find throughout Japan.
Koji
麹A key ingredient in many traditional Japanese fermented foods, made by growing koji mold on steamed rice or other grains.
Miso
味噌A savory paste made from soybeans, koji and salt, used in soups, marinades and everyday cooking.
Amazake
甘酒A naturally sweet drink made from rice and koji, traditionally enjoyed without any added sugar.
Shio Koji
塩麹A blend of koji, salt and water used as a simple, all-purpose seasoning for meat, fish and vegetables.
Shoyu Koji
醤油麹A soy-sauce-based seasoning made by fermenting koji with soy sauce, adding depth to everyday dishes.
Nukazuke
ぬか漬けVegetables pickled in a bed of fermented rice bran, valued as a traditional Japanese preserved food.
Fermentation Doesn't Have to Be Difficult.
You don't have to make everything from scratch. Japanese fermentation can begin with something as simple as choosing a good miso, using shio koji in everyday cooking, or learning what to look for on a food label.
Start small.
Learn at your own pace.
Make fermentation part of everyday life.
Learn Japanese Fermentation
LEARN
Understand the basics.
CHOOSE
Get comfortable choosing good miso, shio koji and other everyday ingredients.
MAKE
See how fermented foods are traditionally made, when you're ready to try.
USE
Bring fermentation into everyday cooking.
Japanese Fermentation Courses
Online lessons are currently in development. Topics may include:
- Koji Basics
- Homemade Miso
- Shio Koji
- Shoyu Koji
- Amazake
- Japanese Fermented Cooking
Learn from Anywhere.
Explore Japanese fermentation through step-by-step videos, easy-to-follow guides, and practical recipes designed for everyday cooking.
VIDEO
Step-by-step video lessons.
PDF GUIDES
Easy-to-follow written guides.
RECIPES
Practical recipes for everyday cooking.
Japanese Fermentation Starter Guide
A free introduction to Japanese fermentation, written for complete beginners — what to look for, and where to start.
- What is Japanese fermentation?
- What is koji?
- You don't have to make everything yourself
- How to start with store-bought fermented foods
- How to read ingredient labels
- What to look for when choosing miso
- Simple ways to use fermented foods
About Hakko Jikan
We believe fermentation is best learned as an experience, not a technical subject.