Amazake (Sweet Rice Drink)

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.

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.'

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).

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.

Japan's first lactic acid drink, launched in 1919 by Kaiun Mishima's Calpis company. Based on 'Calpis sour milk' made by two-stage fermentation of skim milk with lactic acid bacteria and yeast. A beloved national beverage with sweet-sour flavor.

Japanese 'kombucha' is a non-fermented drink made from powdered kelp dissolved in hot water. Separately, 'kocha kinoko' (tea mushroom) was a fermented tea drink that boomed in 1970s Japan, made by fermenting black tea with a SCOBY. The 'kombucha' popular in the West today refers to the latter.

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.

Functional yogurts using uniquely Japanese lactic acid bacteria strains. Many products like Meiji Bulgaria Yogurt, R-1, LG21, and Gasseri SP highlight specific health benefits.

Japan's first lactic acid drink, launched in 1919 by Kaiun Mishima's Calpis company. Based on 'Calpis sour milk' made by two-stage fermentation of skim milk with lactic acid bacteria and yeast. A beloved national beverage with sweet-sour flavor.

A probiotic drink developed by Dr. Minoru Shirota in 1935. Contains the proprietary strain Lactobacillus casei Shirota (LcS). Now a global brand sold in over 40 countries.

Japanese 'kombucha' is a non-fermented drink made from powdered kelp dissolved in hot water. Separately, 'kocha kinoko' (tea mushroom) was a fermented tea drink that boomed in 1970s Japan, made by fermenting black tea with a SCOBY. The 'kombucha' popular in the West today refers to the latter.

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.

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.