Koji is used for centuries, it's not only known to be enzyme-rich, but also to enhance the flavor of meat, fish and vegetables, throuugh a marinating process. As a salt substitute, Koji brings Umami to your food.
Koji, a micro-organism, plays a most important role in the fermentation process. Koji is prepared by multiplying micro-organism from Miso's main ingredients, such as rice, barley or soybeans, and then adding koji seeds.
Read More About Koji
See Koji Recipes
|Shoyu Koji Beef and Green Pepper Stir-Fry||Shio Koji Mushroom Soup|
Your entire miso collection in 5 different flavors.
|Umami Select Premium White||Umami Select White||Umami Select Red|
|Known as Saikyo-style miso. The lightest and sweetest miso of all.Detail>>||Shinshu-style miso. great for miso soups.Detail>>||Aged longer than Shinshu-style white miso, it is great for a savory flavor profile.Detail>>|
|Umami Select Premium Red||Umami Select Mame|
|Senday-style miso with a full-bodied palate with earthier zest.Detail>>||Haccho-style miso, the most and dense of all miso.