Collection: Koji Ferments

House-made rice koji ferments crafted at HOTRO.ca in Gibsons, BC. Koji (Aspergillus oryzae) is the ancient Japanese fermentation culture behind miso, sake, and soy sauce — and one of the most powerful flavour-enhancing ingredients in the world. We use it to create small-batch condiments that transform everyday cooking.

What is koji good for?
Koji ferments act as a natural tenderizer and umami amplifier. Use as a marinade, rub, or seasoning on meat, fish, tofu, or vegetables. A little goes a long way.

• Shio Koji · Salt-fermented rice koji — the ultimate all-purpose marinade and seasoning.
• Shoyu Koji · Soy sauce-fermented rice koji — rich, savoury, and deeply umami.