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Onion Koji 玉ねぎ麹
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Onion Koji

玉ねぎ麹

$10.00 USD

Online ordering is currently available to Minnesota customers only.

Savory • Sweet • Umami

A versatile everyday seasoning handcrafted with onion and rice koji, naturally fermented to develop deep savory flavor and rich umami. Use with vegetables, tofu, grains, soups, sauces, and stir-fries, or as a flavorful marinade. Koji helps tenderize proteins while enhancing flavor and umami.

Ingredients: Rice Koji, salt, onion.

Refrigerate for best quality.

4oz (118ml)

塩の代わりにお使いいただけます。タンパク質を柔らかくし、うま味が加わります。開封後は冷蔵庫で保存してください。

原材料：米麹、塩、玉ねぎ

品質を保つため、冷蔵保存してください。

118ml (4oz)

What Is Koji?

Koji (麹) is one of the key ingredients behind many traditional Japanese fermented foods. It is made by growing a beneficial mold called Aspergillus oryzae on steamed rice, barley, or soybeans. As the koji grows, it produces powerful natural enzymes that break down starches into sugars and proteins into amino acids. This process creates sweetness, develops rich umami flavor, and makes nutrients easier for other microorganisms to use during fermentation.

What is Koji image
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Koji has been used in Japanese food making for more than a thousand years and plays an important role in producing miso, soy sauce, sake, mirin, amazake, shio-koji, and other fermented foods and seasonings. Different types of koji can be made depending on the grain or bean used and the food being produced.

Koji can also be used directly in cooking. Shio-koji, made by fermenting koji with salt and water, is used as a seasoning and marinade. Its enzymes help break down proteins, which can tenderize meat and fish while adding savory umami flavor. Koji can also bring out natural sweetness in vegetables, grains, sauces, and other foods.

An image of koji in a spoon Although koji itself is not usually eaten in large amounts, foods made with it can provide amino acids and other compounds created through fermentation. Koji fermentation can also make certain nutrients and flavors more available. However, the health qualities of the finished food depend on how it is made; not every koji product contains live microorganisms.

Koji is sometimes described as a “fermentation factory.” Its enzymes transform simple ingredients into foods with deeper flavor, sweetness, aroma, and complexity. Without koji, many of the foods and flavors strongly associated with traditional Japanese cooking simply would not exist.

What's Your Flavor?

どの味が好き？

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