Handcrafted koji since 1689- Spanning 8 generations



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Welcome to Kojiya

For eight generations, we have been making handcrafted koji for the people of Saiki in southern Oita Prefecture on the island of Kyushu. Our process is based on traditional methods and techniques passed down from our ancestors to provide high quality koji to our customers.

Koji is steamed rice that has been inoculated with koji spores and is used as a culture to promote fermentation. It is the key component of Japanese staples such as soy sauce, tamari, miso, saké and vinegar.

Over the past five years, we have been committed to promoting the use of koji in the kitchens of today’s cooks. In addition to koji and well-known traditional koji-based products such as barley miso, amazaké and ama-koji (amazaké base), we offer shio-koji, an umami-rich seasoning for use in everyday cooking.

We have developed new products and published several cookbooks. We also offer workshops on making miso and cooking with shio-koji and other koji-based products. It is our hope that koji will continue to be an essential ingredient in meal preparation in Japan and that its use will become popular around the world.