Shoyu Koji (Soy Sauce Koji)

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 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.

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

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.