Kinzanji Miso

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 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 traditional Okinawan fermented food. Island tofu is aged in awamori and red koji for months to over half a year. A Ryukyu royal court delicacy with rich, cheese-like flavor.

A soy fermented food originating from Indonesia. Tempeh mold (Rhizopus genus) binds soybeans into a firm cake with white mycelium. Gaining attention as a health food in Japan, with domestically produced tempeh using Japanese soybeans.

Natto fermented after splitting soybeans. The larger surface area promotes fermentation, producing stronger stickiness than whole-bean natto. A traditional natto of the Tohoku region (especially Akita), also used as an ingredient in miso soup.

A traditional Japanese fermented food made by cultivating natto bacteria (Bacillus subtilis var. natto) on steamed soybeans. Known for its strong stickiness and distinctive smell, eaten daily especially in eastern Japan.

Soy sauce made primarily from soybeans and salt with little to no wheat. Mainly produced in the Chubu region (Aichi, Mie, Gifu). Rich umami and deep color make it favored for sashimi. Also valued as a gluten-free soy sauce option.

A traditional Japanese fermented food made by fermenting soybeans with Bacillus subtilis. Its distinctive stickiness and aroma divide opinions, but it is extremely nutritious. Components such as vitamin K2 and nattokinase have drawn attention, leading to a worldwide reassessment as a health food.