The Potential of Koji is limitless. Our products are crafted with care in Texas – all natural, no additives.
Luxury Born of Fermentation
A dash of umami, a world of difference.
Koji is a living culture made by growing a special mold (Aspergillus oryzae) on rice, barley, or soybeans. It’s been the backbone of Japanese cuisine for 1,000+ years — the secret behind foods like miso, soy sauce, and sake.
But Koji is more than tradition. It produces natural enzymes that break down starch, protein, and fat — unlocking deep umami, natural sweetness, and complex flavor while making food easier to digest.
Today, Koji is a powerful tool in modern kitchens. From curing proteins to building marinades or adding boldness to sauces, Koji transforms simple ingredients into something extraordinary.
Flavor. Function. Fermentation that works.
Koji-fermented foods contain both probiotics and prebiotics which contribute to gut health and active enzymes that support digestion and boost nutrient absorption. Backed by science, it’s rich in B vitamins and may improve energy, sleep, and even blood pressure.
✦ Deep flavor without additives
✦ Tenderizes meat, fish & veg
✦ Enhances all cuisines
Koji’s powerful enzymes turn starches, proteins, and fats into rich amino acids and natural sugars — unlocking savory umami, mellow sweetness, and tender textures.
✦ Supports gut health
✦ Helps with fatigue & sleep
✦ B vitamin–rich, plant-based power
Packed with essential amino acids and probiotics, Koji-fermented foods help with muscle recovery, skin clarity, and detox support — all from the inside out.
✦ Aids recovery & metabolism
✦ Supports healthy skin & detox
✦ Clean, natural wellness
2010 – Apprenticeship in Fushimi, Kyoto
2022 – Texan rice trials begin
2025 – Hakko Craft Co. launches in DFW
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Koji isn’t just an ingredient — it’s a catalyst for better food and better
Our vegan ramen now carries the depth of a 12‑hour broth in just 45 minutes thanks to Onion Koji.
Lemon Salt Koji gave our branzino a crisp citrus crust and boosted table turns by 18 %.
The Salt Koji marinade cut our dry‑aging time from 21 days to 24 hours—yet the ribeye tastes even richer.
Get in touch
Got any questions? We look forward to answering all your requests.
Monday – Friday: 08.00 – 17.00
Saturday: 09.00 – 16.30
