Koji

Koji is one of the most important building blocks of Japanese fermented cuisine. It is produced when a culture of the Aspergillus oryzae fungus is grown on rice, barley, or soybeans. During this process, enzymes are produced that break down starch and proteins into sugars and amino acids, among other substances. This is precisely why koji can develop the flavors that are so characteristic of many Japanese products.

Moreover, koji has long since ceased to be of interest solely for traditional fermentation processes. A well-known application is shio koji, in which koji is combined with salt and water. Its enzymatic action can enhance the flavor of ingredients such as meat, fish, and vegetables.

At Dutch Wasabi, you'll find koji products for anyone who wants to discover the flavors of Japanese fermentation. Use koji in classic recipes, or discover how this same technique can add new depth to dishes beyond Japanese cuisine.