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DASH OF KOJI, A WORLD OF DIFFERENCE
Japanese Koji-based fermented seasonings for everyday cooking. 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, non-GMO, gluten-free and 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
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, Mirin, Vinegar 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. 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. Delicious results in less time. Made for those with busy lives who don’t want to compromise on flavor.
✦ Deep Umami & natural sweetness
✦ Tenderizes meat, fish & vegetables
✦ Enhances recipes of all cuisines
2. Healthy
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. SUSTAINABLE
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, shelf life extended—turning what might have been wasted into something valuable and delicious.
Beyond the kitchen, Koji’s fermentation power is being explored for its potential to support cleaner water, healthier soil, and more sustainable systems by enhancing microbial balance. While still emerging, this research points to a broader future for Koji beyond food.
✦ 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 affects 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, all natural, non-GMO, gluten-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
2026 – Launched restaurant collaborations and pop-up events; began direct sales to consumers
Co-Founder & Managing Director
Takae Hirano
Certified as a Fermented Food Meister, she brings together a background in Japanese hospitality and nearly a decade of hands-on experience managing Japanese restaurants in Dallas. There, she curated Omakase dinners and Sake pairing events that shared an authentic taste of Japan. After becoming a mother, she stepped away from restaurant life and began running a small tutoring school at home, deepening her appreciation for the role of everyday meals in health and well-being. This shift led her to explore fermentation not only as a culinary craft, but as a way to support daily life.
Co-Founder & Head of Business Development
Takuya Hirano
A certified International Sake Sommelier, he brings over two decades of experience in Japanese cuisine and beverages—from his early days training as a sushi chef to curating Sake, Shochu, and Japanese premium whisky programs. His journey began with a personal passion for brewing sake at home, which continues to shape his approach today. At Hakko Craft Co., he brings together craft and cultural insight to create Koji products with depth and character. Constantly curious, he continues to visit breweries, learning directly from makers and deepening his understanding of fermentation.
Co-Founder & Managing Director
Takae Hirano
Certified as a Fermented Food Meister, she brings together a background in Japanese hospitality and nearly a decade of hands-on experience managing Japanese restaurants in Dallas. There, she curated Omakase dinners and Sake pairing events that shared an authentic taste of Japan. After becoming a mother, she stepped away from restaurant life and began running a small tutoring school at home, deepening her appreciation for the role of everyday meals in health and well-being. This shift led her to explore fermentation not only as a culinary craft, but as a way to support daily life.
Co-Founder & Head of Business Development
Takuya Hirano
A certified International Sake Sommelier, he brings over two decades of experience in Japanese cuisine and beverages—from his early days training as a sushi chef to curating Sake, Shochu, and Japanese premium whisky programs. His journey began with a personal passion for brewing sake at home, which continues to shape his approach today. At Hakko Craft Co., he brings together craft and cultural insight to create Koji products with depth and character. Constantly curious, he continues to visit breweries, learning directly from makers and deepening his understanding of fermentation.
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