Our foundation and most versatile seasoning. Shio Koji is made by fermenting non-GMO Rice Koji and mineral-rich premium Japanese seaweed salt, creating enzymes that naturally break down proteins, starches, and fats. The result: tender, juicy texture and layers of savory Umami with gentle sweetness.

How to use it?

•  Marinate meats or fish — Use 10% of the protein’s weight in Shio Koji to marinate chicken, pork, beef, or salmon. In just a few hours, the enzymes tenderize the meat and bring out deep, savory flavor.
  
  
• Vegetables made simple — Toss with blanched vegetables like spinach, broccoli, asparagus, or fresh tomatoes for a quick, flavorful side dish.
  
  
•  Transform tofu — Coat and marinate for at least 5 days (ideally one week) to create a rich, spreadable, cheese-like appetizer that’s entirely plant-based.
  
  
•  Cook with rice — Add a spoonful into your rice cooker for naturally sweet, fragrant rice with boosted Umami.

No complicated steps—just squeeze from the tube and let Koji do the work!

It’s the purest way to taste Koji’s natural Umami and sweetness, with the mineral depth of premium Japanese seaweed salt.

Not just soy sauce, but soy sauce reborn. By fermenting with Rice Koji, bonito flakes, and Kombu kelp, this condiment becomes an Umami bomb — over ten times richer in savory depth than soy sauce alone. Koji’s natural enzymes enhance the complexity of Dashi, bringing sweetness, savoriness, and balance in every spoonful.

How to use it?

•  Finish with flavor — Drizzle over a sunny-side-up egg, sashimi, or fresh tofu for
  instant depth and elegance.
•  Marinate proteins — Use as a base for meat or fish marinades, tenderizing while adding layers of Umami.
•  Everyday upgrade — Stir into soups for instant depth, or spoon over noodles and
  even a plain bowl of steamed rice for a flavor-packed boost.
•  Simple yet special — Toss with mixed mushrooms, let sit for 5 minutes, then sauté.

The Koji-Dashi blend infuses deep Umami, turning a simple side dish into something extraordinary.

Family-friendly, from the very beginning – A gentle additive-free way to add subtle Umami to baby and toddler meals. Even a small touch transforms everyday flavor.

Early exposure to fermented foods is often associated with supporting a healthy gut.

Our boldest creation, this signature Koji ferment fuses the fiery kick of fresh serrano
peppers with the fragrant brightness of Japanese Yuzu. The result is a condiment that’s spicy yet refreshing, deeply savory yet perfectly balanced—an unforgettable harmony only fermentation can achieve.

How to use it?

•  Seafood elegance — A zesty, Umami-rich finish for tuna sashimi, grilled scallops, or oysters on the half shell.
  
  
•  Texas favorite — The perfect partner for grilled lamb chops, smoked brisket, or
  barbecue chicken, cutting through richness with heat and citrus.
  
  
•  Mexican flair — Elevates tacos, roasted corn, or grilled shrimp with bold flavor and a refreshing twist.
  
  
•  Everyday boost — Mix into dressings, dipping sauces, or even ramen broth to add depth and a bright kick in seconds.

Made with fresh serrano peppers — no artificial heat, just clean, natural fermentation crafted to stand out.

Koji is not only about tradition — it’s also about creativity. Our Seasonal & Specialty Collection explores how fermentation can elevate both the familiar and the unexpected.

We’ve crafted various condiments from sweet onion, campari tomato, garlic & ginger and Lemon, transforming everyday staples into versatile, Umami-rich seasonings.

We’ve also experimented with more inventive creations: gooseberry with its tart-sweet punch, Matcha with earthy elegance, sweet Koji as a natural sugar substitute, and Amazake — often called a “drinkable IV” in Japan for its rich vitamins, amino acids, and enzymes that support
digestion, energy, and overall wellness.

How to use it?

•  Onion, Garlic and Tomato Koji — Mix with olive oil for a quick dressing or sauce, blend into ground meat for richer flavor, finish a burger patty with an umami boost, or use it in pasta and pizza.
  
  
•  Gooseberry and Lemon Koji — A refreshing accent for salads, ceviche, or chilled noodles.
  
  
•  Matcha & Sweet Koji — Perfect for sweets and desserts, from baked goods to creamy parfaits.
  
  
•  Amazake — Enjoyed as a nourishing drink on its own, or blended into lattes, smoothies, and desserts for natural sweetness and a healthful boost.

Some flavors are seasonal, others experimental, but all share the same vision: to push the boundaries of what Koji can do. We are always excited to collaborate with chefs, creating custom flavors and unique pairings that bring out the full potential of fermentation.