What is KOJI?
Koji is a type of mold (Aspergillus oryzae) used in the fermentation process of traditional Japanese foods and condiments. It is essential for making products like miso, soy sauce, and sake.
Koji contains enzymes that break down starches and proteins into amino acids and sugars, adding rich umami flavor and enhancing the taste of food.In addition to enriching flavors, koji also helps improve the preservation of foods through fermentation.
Koji and Japanese Culture
Koji is essential in Japanese cuisine and culture, used for fermentation in traditional foods like miso, soy sauce, and sake. With over a thousand years of history, it enhances flavor, boosts nutrition, and aids preservation.
Celebrated for transforming simple ingredients into complex, umami-rich dishes, koji reflects Japan's emphasis on harmony and balance in cooking.
How to use KOJI seasoning?
1. Marinade – Flavor & Tenderness
✔ Makes meat, fish, and vegetables juicy & flavorful
✔ Fermented koji enhances natural umami
✔ Marinate for just 30 minutes for a deep taste
🔥 Try it for:
- Crispy Fried Chicken (Karaage) – Juicy inside, crispy outside
- Grilled Fish – Rich and tender with a deep umami boost
Vegetable Marinade – Fresh & lightly seasoned
2. Finishing Sauce – Just Drizzle & Enjoy
✔ Instantly boosts flavor – no extra cooking needed!
✔ Great for salads, pasta, and dips
🔥 Try it for:
- Salad Dressing – Mix with olive oil for a quick dressing
- Pasta Sauce – Toss with pasta for a richer taste
Dipping Sauce – Blend with mayo or yogurt for a creamy dip
3. Soups & Stews – More Depth, Less Salt
✔ Enhances soups & stews with deep, natural umami
✔ Keeps dishes flavorful without adding extra salt
🔥 Try it for:
- Soup Base – Add a spoonful to boost flavor
Slow-Cooked Stews – Brings out the natural sweetness
4. Quick Pickles & Side Dishes
✔ Turns vegetables into delicious side dishes in minutes
✔ Koji fermentation adds mild, rich umami
🔥 Try it for:
- Quick Pickles – Rub on cucumbers or daikon for instant pickles
Seasoned Vegetables – Mix with spinach or bean sprouts
Recommended Usage for Koji Seasoning
Sugar (1 tbsp) →Sweet Koji 2 tbsp
Salt (1 tsp)→Salt Koji 2 tbsp
Soy Sauce (1 tbsp)→Soy Sauce Koji 2 tbsp
Benefits of KOJI
umami
Fermentation increases the umami content of foods, resulting in a richer flavor.
Nutrients
Koji enhances nutrition by producing B vitamins and amino acids during fermentation.
Digestive
Koji is rich in digestive enzymes like amylase and protease, aiding food breakdown.
Gut boost
Koji helps improve gut health, which in turn strengthens the immune system.
Protection
Compounds in Koji help prevent call oxidation, aiding in anti-aging.
Beauty
Amino acids and Koji acid from fermentation moisturize and brighten the skin.