First developed in the Kofun period (around 250 to 538 AD), amazake became so popular in Japan that it’s even mentioned in the Nihon Shoki, a text compiled in 720AD that comprises the oldest official history of Japan. It has been known for its health benefits since back then, and...

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Table of Contents What is Rice Koji? Kinds Of Koji How To Use Koji Rice Health Benefits of Koji Dried Koji vs Raw Koji You Can Make Koji Rice At Home! Koji Rice Q&A Recommended Rice Koji Products Recommended Ingredients To Make Rice Koji What is Rice Koji? Rice Koji...

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Shio Koji is not uncommon in Japanese cooking. In fact, its rustic nature goes beyond oriental cooking and successfully made its way into western cooking. Learn how to include this special ingredient into your everyday meal, explore what constitutes shio koji, its versatile uses and for those who’d like to...

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“Is koji different from koji spore and koji starters?”“How many kinds of koji can I find and how to use them?” This article is about the complete guide about koji and everything you need to learn about it.Let's dive further into the Japanese fermentation food culture! Contents List/目次 What is...

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Ever since thousands of years ago, natto has been a staple breakfast food in Japan. Natto is believed to have multiple health benefits that it has become a folk remedy for heart diseases and fatigue. Today, the health benefits of natto have been proven by multiple scientific research. An enzyme...

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Natto is a popular fermented soybean food in Japan since ancient times. It is considered to have a unique flavor, with a strong smell and sticky texture. If we look behind that unique taste, natto is rich in nutrients that may even surprise you. Natto has high vitamin K2 content,...

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