“Takuya has such a deep understanding of the nuances of flavor, not just with food, but also with sake and shochu.

When he told me that he and his lovely wife, Takae were founding Hakko Craft Co., I told him that as soon as he was comfortable with his processes and recipes, I wanted some!

And did he ever deliver.

To me, the star of the show is the Serrano Yuzu Koji. The flavor explosion of salty, spicy, citrusy, and incredibly vibrant, this is as versaIle as condiment as any food lover could ask for.

It is great spooned over soft-scrambled eggs with cheese.

Put a healthy portion into your sous vide bag filled with bone-in pork chops and after you take them out and sear them off, spoon more of the green deliciousness over the pork as a finishing “sauce”.

Just a touch on fish tacos is simply amazing. And you might not believe me, but while I’m cooking with it I just drop small spoonfuls into my own mouth … mind-blowing flavor! Wow!

Finally, I have lost about 40 pounds by making many changes to my lifestyle. One of the most important changes has been to adhere to a very low-carb diet, which helped me knock off the last 10 or 15 pounds of unwanted weight. My favorite snack? A hard-boiled egg topped off with Hakko Craft Serrano Yuzu Koji! It adds incredible flavor with basically no carbs and no calories.

I can say without hesitation this is my favorite new flavor of 2025 … and there really is no competitions.”

“As a full-time working mom, a part-time foodie, and someone who cares deeply about health and beauty from the inside out, discovering Hakko Craft’s Koji condiments has been truly life changing. I always understood the gut, microbiome, and immune health benefits of fermentation, but I struggled to find simple ways to incorporate it into everyday meals that my children would enjoy (you can only eat so much kimchee or sauerkraut).

A chef friend introduced me to Hakko Craft’s Koji condiments, and I was amazed at how just a spoonful added to rice, soups, vegetables, or any protein not only elevated the natural flavors but also brought powerful health benefits. I did further research and was fascinated to learn that Koji helped with skin-brightening as well!

After six months of incorporating Hakko Craft’s Koji into my cooking, I’ve noticed real improvements—less bloating, more energy, brighter skin, and meals that my children truly enjoy. The Shio Koji adds such depth to vegetables and grilled salmon, while the Serrano Yuzu Koji is absolutely incredible on grilled lamb chops. Most of all, I love its simplicity: Koji blends effortlessly into almost anything I cook, and just a spoonful makes everything taste so much better. I truly recommend this product to any health-conscious foodie with a busy schedule. I promise when you try it once it will become a staple in your kitchen.”

“As a chef deeply rooted in Japanese tradition yet inspired by global flavors, discovering Hakko Craft’s Koji products has been truly transformative for my restaurant.

We started using their Shio Koji for our yakitori negima—it turns the chicken silky-tender with deep umami and creates a natural, balanced seasoning that our guests instantly notice. It has now become a regular item on our menu.

For our sushi courses, Hakko Craft even created a custom Thai Chili Koji exclusively for Pearl; it pairs beautifully with Toyosu fish, adding a bright, layered heat without masking the fish.

I love how Koji amplifies an ingredient’s true character— it’s a bridge between tradition and innovation in our kitchen, and our guests can truly taste the difference.

During our recent POP-UP event, the Tuna Nigiri with Koji Salsa and new Green Tea Koji Negima were such a hit that both completely sold out. The response from guests was overwhelming, confirming just how much potential Koji has to elevate both traditional and modern Japanese cuisine.

I plan to continue working with Hakko Craft to explore more Koji-based ideas for our seasonal and omakase menus. Their atention to detail and understanding of culinary balance make them a trusted partner in bringing authentic fermentation to fine dining.”