The heart of Japanese fermentation, ready for your kitchen.

Our Rice Koji is chef crafted in small batches using organic rice carefully cultivated with koji culture.

Koji is the beautiful foundation behind many traditional Japanese fermented foods, including miso, amazake, shio koji and mirin. It transforms simple ingredients into something deeper, sweeter, more savoury and full of life.

Use it to make your own miso, shio koji, amazake, marinades and gentle fermented seasonings at home. A simple ingredient with endless possibilities for anyone who wants to explore real Japanese fermentation.

Chef’s tip: Mix Rice Koji with salt and water to make shio koji, a simple Japanese fermented seasoning that makes almost everything taste better. Use it to marinate chicken, fish, tofu or vegetables for extra tenderness and deep umami.

New to shio koji? Follow our easy shio koji recipe in Recipes.
 
Organic ingredients. Naturally fermented. Small batch.