What is Koji? 🌾✨
Koji is a traditional Japanese fermented ingredient made by growing koji mold on rice, barley, or soybeans.
It’s the secret behind the deep umami flavor of Japanese foods like miso, soy sauce, sake, and amazake.
Koji works by breaking down starches and proteins into natural sweetness and savory taste — gentle, natural, and full of goodness.
A small ingredient with a big role in Japanese food culture. 🇯🇵💛
Learning fermentation through a private home lesson.
We made sweet koji, salt koji, and soy sauce koji by hand.
Grateful for the wisdom of our ancestors.
I want to share the beauty of fermentation with the world.
