What is Koji?

We bring the ancient wisdom of Koji (Japanese fermentation with rice malt) to the heart of the U.S. wellness market. Our mission: to support digestive health, boost natural immunity, and create delicious, enzyme-rich food products that are both science-backed and culturally authentic.

Our Product Line Includes:

•Organic Enzyme Miso Fermentation Kits (family-friendly, DIY)

•Liquid Shio-Koji Seasonings for Clean-Label Cooking

•Fermented Rice-based Wellness Snacks and Drinks

•Plant-based Gut Health Solutions using U.S. agricultural byproducts

Why It Matters:

•Americans face rising gut and immune health challenges

•Natural enzyme solutions from Japan offer safe, sustainable alternatives

•We upcycle local produce with Japanese fermentation biotech

 

Rice Koji 米麴

Rice koji is a traditional fermented culture made by inoculating steamed rice with the mold Aspergillus oryzae (koji mold) and allowing it to ferment. It is a key ingredient in many fermented foods across Japan, China, and East Asia, such as miso, soy sauce, sake, amazake, and salt koji. During fermentation, rice koji breaks down starches and proteins in rice, creating a distinctive sweet, umami, and aromatic flavor. Widely used in cooking and seasoning, rice koji not only enhances the taste of food but also contains enzymes and probiotics that aid digestion and promote health.

 

Salt Koji 塩麹

Salt koji is a traditional Japanese seasoning made by fermenting rice koji, salt, and water. The koji mold breaks down rice components, creating a rich umami and subtle sweetness, ideal for marinating meat, fish, or vegetables to enhance flavor. Packed with enzymes, it aids digestion and is popular among health-conscious food enthusiasts.

Rice Koji Amazake 米麴甘酒

Rice koji amazake is a traditional Japanese fermented drink made from rice koji, rice, and water. The koji mold converts rice starches into natural sugars, creating a sweet, non-alcoholic beverage suitable for all ages. With a rich texture and subtle rice aroma, it’s used as a drink or seasoning. Packed with enzymes and vitamins, it aids digestion, boosts immunity, and is a natural health food.

 

Miso 味噌

Miso is a traditional Japanese seasoning made by fermenting rice koji, soybeans, and salt. Varieties like white and red miso vary in flavor from sweet to savory, depending on the koji type and fermentation time. Used in miso soup, marinades, and sauces, it adds rich umami. Packed with probiotics and enzymes, miso supports digestion and health.