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Mushroom Koji

キノコ麹

$10.00 USD

Deep umami • Earthy • Savory

A savory, umami-rich koji seasoning handcrafted with shiitake, shimeji, and enoki mushrooms. Naturally fermented to deepen the mushrooms’ earthy flavor and add rich complexity to everyday cooking. A versatile everyday seasoning for vegetables, tofu, pasta, soups, and stir-fries—use as a seasoning, or finishing touch. Also works beautifully as a marinade, as koji helps tenderize proteins while enhancing flavor and umami.

Ingredients: Mushrooms (shiitake, enoki, shimeji), rice koji, salt

Refrigerate for best quality

4oz (118ml)

奥深い自然の旨味が詰まった、発酵キノコ調味料です。大地を感じさせる風味と豊かな旨味があり、ソース、マリネ、スープ、野菜料理など幅広くお使いいただけます。

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.

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