Koji
7 products
What is Koji?
Koji is a type of mould (Aspergillus oryzae) cultivated on rice, barley or soybeans, and it's the foundation of Japanese fermentation. It's the key ingredient behind miso, soy sauce, sake, mirin and rice vinegar, breaking down starches and proteins into natural sugars and amino acids that create deep umami flavour.
Home cooks also use koji directly, such as shio koji (salted koji) as a natural tenderiser and seasoning for meat, fish and vegetables, adding sweetness and depth without any refined additives.
Browse our range of koji products below, essential for traditional Japanese cooking and fermentation.
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