Rice Koji (Kome-Koji)

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.

Japan's fundamental seasoning, made by adding saltwater to soy sauce koji (soybeans and wheat with cultivated koji mold) and fermenting for about one year. Contains all five tastes: umami, salty, sweet, sour, and bitter.

An acidic seasoning made by first fermenting raw materials (rice, fruits, etc.) into alcohol, then converting to acetic acid through acetic acid bacteria. Includes rice vinegar, black vinegar, fruit vinegars, and more.

A versatile seasoning made by fermenting rice koji with salt and water. Koji enzymes break down proteins in meat and fish to unlock umami. A 'shio koji boom' around 2011 spread it nationwide.

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

A sweet alcoholic condiment (about 14% ABV) made from glutinous rice, rice koji, and shochu/distilled alcohol, saccharified and aged for about 60 days. Widely used as a seasoning in Japanese cuisine.

A sweet drink made by mixing rice koji with rice (or rice porridge) and keeping it warm at 55-60°C for 8-10 hours to saccharify starch with koji enzymes. So nutritious it is called 'drinkable IV drip.' Contains no alcohol.

A seasoning made by mixing rice koji with soy sauce and fermenting. Like shio koji, it is noted as a versatile condiment. The umami of soy sauce combines with koji's sweetness and enzymatic power for deep flavor.

An ancient seasoning made by fermenting soybeans or grains with salt and koji. Considered the common ancestor of miso and soy sauce, still produced as 'hishio miso' in some regions today.

A Japanese distilled spirit made from rice, barley, sweet potato, brown sugar, or other ingredients, saccharified with koji mold before distillation. Typically 25-35% ABV.

Japan's oldest distilled spirit, made in Okinawa. Brewed using Thai rice and black koji mold through all-koji fermentation, then pot-distilled. Aged 3+ years, it is called 'kusu' (aged awamori).

An unrefined, milky-white rice brew made without the pressing (filtration) step. Unlike clear sake, the entire mash (moromi) is consumed as-is.

A traditional Tokyo pickle made by salt-pickling daikon, then re-pickling in rice koji and sugar. Named for its sticky texture ('bettari'), with characteristic koji sweetness and fruity aroma.

Barley cultivated with koji mold. Essential for barley miso and barley shochu in Kyushu and Shikoku. Characterized by lighter flavor and distinctive nuttiness compared to rice koji.

A paste-like amazake concentrate made by saccharifying rice koji and rice at high concentration. Diluted with water or milk to drink, or used as a sugar substitute in cooking and baking. Gaining attention as a natural sweetener alternative.

Yeast-fermented bread arrived from Portugal in the 16th century. It evolved uniquely in Japan, producing unparalleled variety: shokupan (milk bread), anpan (red bean), curry bread, melon bread, and more. Natural yeast and sake-seed bread are also popular.

A winter specialty of Ishikawa Prefecture. Salt-pickled turnips sandwiching yellowtail slices, packed in rice koji for lactic acid fermentation. A type of narezushi unique for using koji. Cherished as a New Year dish.

Barley cultivated with koji mold. Essential for barley miso and barley shochu in Kyushu and Shikoku. Characterized by lighter flavor and distinctive nuttiness compared to rice koji.

A paste-like amazake concentrate made by saccharifying rice koji and rice at high concentration. Diluted with water or milk to drink, or used as a sugar substitute in cooking and baking. Gaining attention as a natural sweetener alternative.

The white solid remaining after pressing sake mash. Widely used in cooking (kasujiru soup, kasuzuke pickles), as amazake base, and in cosmetics. A nutritious food containing resistant protein (hard-to-digest protein).

Yeast-fermented bread arrived from Portugal in the 16th century. It evolved uniquely in Japan, producing unparalleled variety: shokupan (milk bread), anpan (red bean), curry bread, melon bread, and more. Natural yeast and sake-seed bread are also popular.

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.

Japan's fundamental seasoning, made by adding saltwater to soy sauce koji (soybeans and wheat with cultivated koji mold) and fermenting for about one year. Contains all five tastes: umami, salty, sweet, sour, and bitter.