What is Koji Chef?

■Simple Ingredients:Koji Powder
(Rice, Aspergillus oryzae)
■Natural and Additive-free
■Many enzymes, including two main enzymes: Protease and Amylase

Koji has a long history in Japan and has a significant role in its evolving food culture. It is a fungus used for various culinary purposes. Koji contains many enzymes, including two main enzymes: Protease and Amylase. Using the enzymes in Koji, you can create various delicious ingredients.

Protease => Proteins into Amino acids

Amylase => Starch into Glucose

Three major effects of Koji
Koji's ability to enhance flavors and nutritional value inspires chefs and foodies worldwide.
Protein of Chicken

(Break down by Protease)

Amino Acids
Natural Umami / Juiciness
Using Koji Powder to cook, boil, bake, steam, etc.
1 : Brings out the flavor of the ingredients
2 : Softens the material
3 : Creates juiciness