Shopping Cart
No products in the cart.
Get in touch
Got any questions? We look forward to answering all your requests.
Monday – Friday: 09:00 – 17:00
DASH OF KOJI, A WORLD OF DIFFERENCE
The potential of Koji is limitless. Ancient fermentation, modern purpose—better taste, better living, better planet.
Koji, The Art of Fermentation
Crafted with care in Texas – using premium ingredients. All natural, probiotic-rich, and additive-free.
The Umami Booster
Ancient Japanese Superfood
Naturally Probiotic-Rich
The Umami Booster
Ancient Japanese Superfood
Naturally Probiotic-Rich
The Umami Booster
Ancient Japanese Superfood
Naturally Probiotic-Rich
The Umami Booster
Ancient Japanese Superfood
Naturally Probiotic-Rich
What is Koji?
Koji is a living culture made by growing a special mold (Aspergillus oryzae) on rice, barley, or soybeans.
For over a millennium, it has been the backbone of Japanese fermentation—the quiet secret behind Miso, soy sauce, and Sake.
But Koji is more than tradition. During fermentation, it produces powerful natural enzymes that break down starch, protein, and fat—unlocking deep umami, gentle sweetness, and layered flavor while making food easier to digest.
Today, Koji is celebrated as a hybrid fermented food: naturally rich in both prebiotics and probiotics, supporting digestion, balancing the gut microbiome, and promoting overall wellness. Studies suggest it may also support metabolism and weight balance, skin health and beauty, muscle recovery, better sleep, and even a lower risk of depression—making it a superfood that works from the inside out.
Beyond health, Koji is a tool for sustainability. By transforming simple or overlooked ingredients into something extraordinary, it helps reduce food waste and points toward a more mindful, zero-waste future of food.
From curing proteins to building marinades or enriching sauces, Koji bridges flavor, function, and fermentation—a timeless culture reimagined for the modern kitchen.
Pure Flavor. Pure Health. Pure Texas.
WHY KOJI?
1. UNLOCK DEEP UMAMI
A Natural Flavor Booster
Koji is powered by enzymes—amylase (starch), protease (protein), and lipase (fat)—that transform food into simple sugars, amino acids, and fatty acids. This unlocks layers of umami, natural sweetness, and richness while making ingredients easier to digest.
Koji doesn’t mask flavors; it amplifies the natural character of every ingredient. From meats and fish to vegetables and grains, it tenderizes, enhances, and balances. Its versatility makes it a playground for chefs to innovate—and a foolproof tool for home cooks who want simple, delicious meals without additives.
✦ Deep Umami & natural sweetness
✦ Tenderizes meat, fish & vegetables
✦ Enhances recipes of all cuisines
2. NATURALLY GOOD FOR YOU
Healthy Gut, Healthy Heart
Koji is a hybrid fermented food, naturally rich in both prebiotics and probiotics that nourish the gut microbiome.
By producing enzymes, amino acids, and B vitamins, Koji helps improve digestion, enhance nutrient absorption, and sustain natural energy.
Scientific studies suggest that fermented foods like Koji may also support metabolism and weight balance, promote better sleep and mood, and even contribute to heart health by lowering inflammation. Beyond the science, Koji also nurtures beauty from within—supporting skin clarity, graceful aging, muscle recovery for active lifestyles, and overall vitality for everyday life.
✦ Supports gut health & microbiome
✦ Boosts metabolism, sleep & mood
✦ Beauty from within — skin, energy & recovery
3. SUSTAINABILITY FOR THE FUTURE
Fermentation with Purpose
Koji is more than a superfood—it’s a tool for a more sustainable world. By fermenting simple or overlooked ingredients, Koji helps reduce food waste and make better use of resources.
Even produce that has passed its peak freshness can be transformed: when paired with Koji seasonings, flavors are elevated, textures improved, and shelf life extended—turning what might have been wasted into something valuable and delicious.
Beyond the kitchen, research shows Koji’s fermentation power may support cleaner water, healthier soil, and sustainable animal feed by enhancing microbial balance. Companies are beginning to explore Koji in environmental projects, highlighting a promising field of innovation for the future.
✦ Less waste, more flavor
✦ New life for overlooked ingredients
✦ A brighter future, naturally
A dash of Koji makes a world of difference — for your food, your body, and the
Evidence & Experts
Trusted science behind fermentation and wellness
Scientific research continues to highlight the wide-reaching benefits of fermented foods. Here are insights from Harvard Medical School experts:
“Fermentation boosts shelf life and nutritional value and can give your body healthful probiotics.”
— Harvard Health Publishing, Fermented foods can add depth to your diet
https://www.health.harvard.edu/staying-healthy/fermented-foods-can-add-depth-to-your-diet
Fermentation not only extends freshness and enhances nutrition but also introduces beneficial probiotics. This directly reflects what Koji does—unlocking Umami and sweetness while naturally supporting gut health.
“Since diet shapes gut microbiota, what you feed your gut can affect heart health.”
— Harvard Health Publishing, Healthy gut, healthy heart
https://www.health.harvard.edu/staying-healthy/healthy-gut-healthy-heart
Our everyday diet influences the gut microbiome, which in turn aPects cardiovascular health. As a natural hybrid fermented food, Koji delivers both prebiotics and probiotics, helping to support wellness from the gut outward.
Koji and the Future of Wellness
Emerging science suggests that nourishing the gut may impact digestion, metabolism, sleep, mood, and even heart health. That’s why we see Koji as both an ancient wisdom and a modern tool—bringing flavor, balance, and health benefits to everyday life.
OUR SIGNATURE KOJI CONDIMENTS
Texas-crafted, Japan-inspired—premium ingredients, additive-free, and rich in probiotics.
2022 – Hands-on sake brewery training; home-brewed our first batch of sake
2023 – Installed professional temperature-control equipment; produced our first homemade koji and brewed sake from scratch
2024 – Continued experimenting with both koji and sake; Hakko Craft concept takes shape
2025 – Hakko Craft Co. established; licensed production and restaurant wholesale begins
Co-Founder & Managing Director
Takae Hirano
Certified as a Fermented Food Meister, she blends her hospitality background in Japan with nearly a decade managing Japanese restaurants in Dallas. There, she created Omakase dinners and pairing events that offered guests an authentic taste of Japan. At Hakko Craft Co., she carries this vision forward—using Koji to deliver flavor, wellness, and sustainability.
Co-Founder & Specialist Advisor, Hakko Craft Co.
Takuya Hirano
A certified International Sake Sommelier, he brings two decades of expertise in Japanese cuisine and beverages—from training as a Sushi chef to curating Sake, Shochu, and Japanese Premium Whisky programs. As a passionate home Sake brewer, he combines craft and cultural insight to shape Koji products with creativity and depth at Hakko Craft Co.
Co-Founder & Managing Director
Takae Hirano
Certified as a Fermented Food Meister, she blends her hospitality background in Japan with nearly a decade managing Japanese restaurants in Dallas. There, she created Omakase dinners and pairing events that offered guests an authentic taste of Japan. At Hakko Craft Co., she carries this vision forward—using Koji to deliver flavor, wellness, and sustainability.
Co-Founder & Specialist Advisor, Hakko Craft Co.
Takuya Hirano
A certified International Sake Sommelier, he brings two decades of expertise in Japanese cuisine and beverages—from training as a Sushi chef to curating Sake, Shochu, and Japanese Premium Whisky programs. As a passionate home Sake brewer, he combines craft and cultural insight to shape Koji products with creativity and depth at Hakko Craft Co.
Project cases
