Learn Japanese Fermentation

A key ingredient in many traditional Japanese fermented foods, made by growing koji mold on steamed rice or other grains.

A savory paste made from soybeans, koji and salt, used in soups, marinades and everyday cooking.

A naturally sweet drink made from rice and koji, traditionally enjoyed without any added sugar.

A blend of koji, salt and water used as a simple, all-purpose seasoning for meat, fish and vegetables.

A soy-sauce-based seasoning made by fermenting koji with soy sauce, adding depth to everyday dishes.

Vegetables pickled in a bed of fermented rice bran, valued as a traditional Japanese preserved food.