In Japanese cuisine, koji is multi-purpose. It can be used as a condiment, marinade, base for traditional Japanese foods, and so much more. If you’ve ever tasted miso, you’ve tasted koji as it is used to create miso. Koji is actually a fermented food used to encourage fermentation in other foods. It is made with a mixture of sea salt and koji rice spore.
Koji can be used as a condiment or an ingredient in recipes such as stir fries, soups, marinades, and sauces. However, the most common use of koji is in the creation of miso. Our miso soup uses a base of rice koji, non-GMO soybeans, and salt to craft Japan’s favorite miso from Japan’s #1 miso company. We believe everyone should experience the health benefits of miso, koji, and the Japanese culture. With koji, finding these benefits is easy as it can be used and found in so many condiments and dishes you already love.
Koji is imbued with healthy properties that should make it a regular part of your diet. Most of these nutritious benefits come from the fermentation process. While it may seem a little unsettling that you are eating a fermented food, it can actually greatly improve your health. During the fermentation process, probiotics are created. These natural bacteria restore your stomach’s balance, encouraging proper digestion, a healthy immune system, and the absorption of cholesterol. In addition to the health benefits of soybeans, also used in the miso making process, miso becomes a product often used to improve overall health.