Shio Koji (Salt 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.

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.

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.

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

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.

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.

A family of seasonings based on miso mixed with sugar, mirin, vinegar, sake, etc. Includes dengaku miso, sumiso (vinegar-miso for nuta), sesame miso, and many regional variations.

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 seasoning combining citrus juice with soy sauce, vinegar, mirin, and dashi. Widely used as 'ponzu shoyu' for hot pot, sashimi, and salads.