Products

Japanese Semi-Dried Shio Rice Koji 250g(8.8oz)

(16)

$19.70 USD

Bring ‘live’ koji into your everyday cooking.

What is Koji Culture?

Koji culture is the basis of traditional Japanese fermented foods such as miso and soy sauce, used since ancient times.

The enzymes produced by koji culture enhance the umami and sweetness of food, helps support digestion and absorption, and have a prebiotic effect that produces oligosaccharides.

This product is made by adding salt to rice koji and producing them to semi-dry which helps to keep the koji culture alive. Experience a richer umami and a positive effect than dried koji or paste.

Multipurpose Shio Rice Koji

Marinate with meat and more

When marinated with meat or fish, it brings out the umami and sweetness.

Aim for 10% of the weight of the ingredients and adjust to your taste.

Making Fermented Seasoning

Add it to paste or pureed vegetables and let it ferment to create your own original fermented sauce.

It can also be used to make koji pickles.

Add to Soup

Adding it to soups and stews will enhance the umami and richness. Just add it and simmer.

Making Shio Koji

Combine equal amounts of water and salted rice koji in a container.

Place it in a pot of 140°F water overnight, then allow it to ferment naturally.

Homemade Fermented Food Recipes Using Semi-dry Shio Rice Koji

Recipe 1

Lemon Koji Syrup

Ingredients (For 3 lemons) 3 lemons, 1.1 times the weight of lemons granulated sugar, 3tbsp salted rice koji

Cut the lemon 5mm slices and remove the seeds. 2. Starting from the bottom of the container, alternate layer of sugar, and lemon in that order. 3. When you reach the top half of container, layer the lemon, semi-dried salt koji, and sugar in that order, then leave at room temperature with the lid half open. 4. Stir thoroughly once a day. 5. Around 1 week before enjoying.

Recipe 2

Fermented Tomato Sauce

Ingredients (For 1 can of tomatoes) 1 can of tomatoes(400g) [A] 40g semi-dry salted rice koji, 1tbsp vinegar, 1tbsp mirin

Add the tomatoes and [A] in a container, leave the lid half open, and leave it at room temperature. 2. Stir thoroughly once a day. 3. It will be ready in about 5 days, then close the lid and store in the refrigerator.

Recipe 3

Fermented Tomato Soup with Cod and Potatoes

Ingredients (2servings) 2 cloves of garlic, 180g potatoes, 140g celery, 3tbsp fermented tomato soup(recipe2), 200ml water, 2 pieces of cod, 3/4 tsp salt

Chop the garlic and fry in a pan with olive oil. 2. Add the cut and soaked potatoes and finely chopped celery and stir-fry, then add the tomato sauce and water and simmer over medium heat for about 6 minutes. 3. Add the cod and salt and simmer for another 6 minutes.

Recipe 4

Koji Natto

Ingredients (1serving) 10g Dried Natto [A] 1/2 1 tbsp semi-dry salted rice koji, 1tsp Soy Sauce, 2tsp Mirin, 2tsp Cooking Sake

Rehydrate the dried natto. 2. Place the natto in a storage container and stir well. 3. Add [A] and mix well, then refrigerate for one day.

Recipe 5

Turnip & Apples Pickled in Koji

Ingredients (2servings) 200g turnip, A few turnip leaves, 100g apple, 1tbsp semi-dry salted rice koji

Cut the turnip into thin quarter rounds. Cut the turnip leaves into 1.1-inch pieces, boil leaves in salted water, soak them in cold water, and drain them well. 2. Cut the apples into thin slices with the skin on, dip them in salt water, and drain. 3. Put steps 1 and 2 and the rice koji into a food bag and knead well. Remove the air and leave it in the refrigerator for about 2 days.

Umami Dish Recipes Using Semi-dry Shio Rice Koji

Recipe 6

Avocado and Shrimp Pasta with Koji Sauce

Ingredients (2servings) 100g Pasta, 1tbsp olive oil, 10 shrimp, 1/2 avocado [A] 1/2 1tbsp semi-dry salted rice koji, 100ml soy milk, 15g cream cheese

Mash half of the avocado and cut the other half into bite-sized pieces. Boil the pasta. 2. Add olive oil to a frying pan and fry the shrimp. 3. Once the shrimp is cooked through, add the avocado and [A] and mix until the cheese is melted. 4. Add the pasta and toss to combine.

Recipe 7

Koji Gratin

Ingredients (2servings) 2 potatoes, 3 slices of ham, 15g Unsalted Butter, 3tbsp Flour, 9.1fl oz Milk, 2/3tbsp salted rice koji, 2tbsp Cheese

Cut the ham into small pieces. Thinly slice the potatoes, boil them until firm, then drain. 2. Place the butter in a pot over low heat and once melted, make a white sauce, add the salt koji and remove from the heat. 3. Add Steps 1 and 2 into an oiled ovenproof dish, sprinkle cheese on top, and bake in a 436°F oven for 12-15 minutes until golden brown.

【The basis of umami and health】 This product is the base of a traditional Japanese fermented food made by adding salt to rice koji, which is made by fermenting steamed rice with koji culture. Koji cultures are essential for making Japanese traditional fermented foods such as miso and soy sauce. This product is made from semi-dried salted rice koji containing live koji cultures, bringing a rich umami to your cooking and a positive effect on your daily life.
【Live Koji Culture】 Live koji cultures contains many digestive enzymes such as amylase and lipase. By marinating meat or fish in it, the live koji cultures softens the ingredients and brings out their umami and natural sweetness. Koji culture acts as a prebiotic, producing nutrients such as oligosaccharides and dietary fiber for beneficial culture (probiotics).
【Easy to Make Fermented Foods】 It can be used as is without soaking in water. The fermentation power of live koji culture is stronger than that of dried koji or paste, resulting in a richer umami flavor. Mix it with vegetables or rub it in to make Japanese-style pickles. Shio koji can be made by adding water and fermenting it. You can also make your own homemade miso by combining it with soybeans.
【No Additives】 Semi-dry salted rice koji is made with only rice koji and salt, and contains no additives. It is gluten-free, MSG-free, sugar-free, and vegan-friendly.
【Versatile】 Semi-dry salted rice koji can be used in a wide variety of dishes other than fermented foods, adding umami to them. Add it directly to soups and stews and simmer. When marinating meat or fish, use 10% of the weight of the ingredients as a guideline and adjust to your liking. The rice part of rice koji is highly nutritious, so eat it without rinsing it off. It is also recommended for pasta sauces and omelets. For details, please see the recipes on the page.

Japanese Sencha Green Tea

(21)

From $19.49 USD

【First-Harvest Sencha Green Tea】 In Japan, tea made from the first picked buds of the year are called "shincha." The tea leaves, picked from late April to early May, are soft, vibrant green, and have a refreshing aroma. This premium sencha green tea is made using only the finest first-harvest tea leaves.
【Refined Taste】 It has a good balance of sweetness, umami, and bitterness, alongside a refreshing, refined taste. Its delicate flavor goes well with fruit-based desserts, chocolate, no-bake cheesecake, and white fish dishes.
【Bright Color, Refreshing Aroma】 The brewed of this sencha green tea tea is a bright yellow-green color with transparent tones. It has a refreshing and mellow aroma, making it the perfect tea for relaxation and refreshment.
【Fresh Loose Leaf】 This sencha green tea blend mainly consists of the popular "Yabukita" variety. Yabukita is a tea with a good balance of sweetness, umami, and bitterness. These are fresh, first-harvest tea leaves which have been neatly cut into sticks.
【Delicious Both Hot and Iced】 This sencha green tea is delicious brewed with either hot or cold water. Please see the brewing instructions on this product page.

What is First Flush Tea?

Sencha is a classic Japanese tea made by steaming tea leaves grown in sunlight. Among sencha, the first flush made from new buds harvested in early spring are particularly rich in amino acids that give it umami, and relatively little catechin, which causes astringency. That allows you to enjoy a strong umami flavor, sweetness, and a refreshing aroma. The clear yellow-green color of the tea is beautiful, making it a tea that can be enjoyed with all five senses.

How to brew with hot water

1. Add 2/3tbsp(4g) of tea leaves into the teapot.

2. Pour 90ml of hot water at about 158°F into the teapot.

3. Wait 60 to 90 seconds and pour last drop into the cup.

4. For the second brew, add water that is slightly warmer than the first brew and wait 10 seconds.

How to brew with cold water

1. Add 1tbsp(6g) to 1 1/4 tbsp(8g) of tea leaves into the teapot.

* 1.5 to 2 times the amount of tea leaves used for hot brewing

2. Add 2 to 3 ice cubes into the teapot, then pour in 100ml of water.

3. Wait for about 3 minutes while occasionally stirring, and then pour into a glass.

Japanese Uji Matcha

(75)

From $28.00 USD

Japanese Yomogi (Mugwort) Powder

(3)

From $29.00 USD

Jelly Fruit Mochi (Apricot) 300g(10.58oz)

(0)

$20.25 USD

Chewy & Moist Jelly Fruit Mochi! Refreshing juicy flavor spreads out in your mouth. Japanese traditional, but new jelly fruit sweets. Using 100% Japanese apricot puree abundantly, you can enjoy not only the natural sweetness but also its refreshing sourness. From a small wagashi sweets factory who has over 120 years of history, and now is fourth generation. Without relying on machines as much as possible, experienced craftsmen succeeds traditional manufacturing methods. Their fine handworks confine the natural flavor of juicy fruits in a small, bite-sized jelly. Taste its fine balance of sweet & sour flavor. Delicately & artisanally blending ingredients in succeeded secret ratio, realizing softer & more delicate touch on your tongue. They believe that machine cannot make the same quality, and our traditional jelly mochi candy cannot be manufactured in a large-scale. Cute, bite-sized, individually wrapped jelly fruit mochi! Bring it anywhere, enjoy it anytime. Refrigerating or semi-freezing makes its texture harder, and the fruit s natural sweetness stand out. Share Japanese artisanal flavor with your friends & colleagues. With its mellow & delicate touch on your tongue, our jelly fruit mochi candy goes highly well with Japanese tea & matcha green tea. Just one bite may remind you some kind of nostalgy. Enjoy not too sweet, finely pleasant sour flavor.

Simple sweets that have been popular in Japan for a long time. Enjoy a relaxing time with Japanese tea or coffee.

Walnuts / Sakura / Plain

Habutae Mochi Series

Japanese　wagashi with a soft and chewy texture and an elegant sweetness.

Habutae mochi with a plain flavor and Sakura mochi with aroma of Japanese spring. Traditional Japanese rice cakes are perfect for a tea-time sweets.

Peach / Yuzu / Azuki

Kanten Agar Mochi Series

Japanese sweets made with Kanten agar that has a soft and delicate chewability texture. The raw material, agar, is made from seaweed and is low in calories and rich in dietary fiber. You can enjoy it deliciously even if it is chilled in the refrigerator. For Japanese people, it is a nostalgic sweet that is familiar to them as their grandmother's taste.

Strawberry / Apricot / Ume Plum / Grape

Fruit Jelly Mochi Series

This is a Japanese-style jelly confectionery that has the natural deliciousness of fruit and a firm chew. It has a simple taste while still being able to feel the sweetness of the fruit. Recommended as a snack for children.

Easily carry Japanese sweets

Individually packaging to share with everyone!

Individually wrapped so you can enjoy as much as you want and convenient for taking with you when you go out. Let’s share these delicious Japanese mochi sweets with your family, friends, and colleagues.

Jelly Fruit Mochi (Juicy Grape) 300g(10.58oz)

(0)

$20.25 USD

Chewy & Moist Jelly Fruit Mochi! Refreshing juicy flavor spreads out in your mouth. Japanese traditional, but new jelly fruit sweets. Using grape juice abundantly, you can enjoy not only the natural sweetness but also its refreshing sourness. From a small wagashi sweets factory who has over 120 years of history, and now is fourth generation. Without relying on machines as much as possible, experienced craftsmen succeeds traditional manufacturing methods. Their fine handworks confine the natural flavor of juicy fruits in a small, bite-sized jelly. Taste its fine balance of sweet & sour flavor. Delicately & artisanally blending ingredients in succeeded secret ratio, realizing softer & more delicate touch on your tongue. They believe that machine cannot make the same quality, and our traditional jelly mochi candy cannot be manufactured in a large-scale. Cute, bite-sized, individually wrapped jelly fruit mochi! Bring it anywhere, enjoy it anytime. Refrigerating or semi-freezing makes its texture harder, and the fruit s natural sweetness stand out. Share Japanese artisanal flavor with your friends & colleagues. With its mellow & delicate touch on your tongue, our jelly fruit mochi candy goes highly well with Japanese tea & matcha green tea. Just one bite may remind you some kind of nostalgy. Enjoy not too sweet, finely pleasant sour flavor.

Simple sweets that have been popular in Japan for a long time. Enjoy a relaxing time with Japanese tea or coffee.

Walnuts / Sakura / Plain

Habutae Mochi Series

Japanese　wagashi with a soft and chewy texture and an elegant sweetness.

Habutae mochi with a plain flavor and Sakura mochi with aroma of Japanese spring. Traditional Japanese rice cakes are perfect for a tea-time sweets.

Peach / Yuzu / Azuki

Kanten Agar Mochi Series

Japanese sweets made with Kanten agar that has a soft and delicate chewability texture. The raw material, agar, is made from seaweed and is low in calories and rich in dietary fiber. You can enjoy it deliciously even if it is chilled in the refrigerator. For Japanese people, it is a nostalgic sweet that is familiar to them as their grandmother's taste.

Strawberry / Apricot / Ume Plum / Grape

Fruit Jelly Mochi Series

This is a Japanese-style jelly confectionery that has the natural deliciousness of fruit and a firm chew. It has a simple taste while still being able to feel the sweetness of the fruit. Recommended as a snack for children.

Easily carry Japanese sweets

Individually packaging to share with everyone!

Individually wrapped so you can enjoy as much as you want and convenient for taking with you when you go out. Let’s share these delicious Japanese mochi sweets with your family, friends, and colleagues.

Jelly Fruit Mochi (Juicy Strawberry) 300g(10.58oz)

(1)

$20.25 USD

Chewy & Moist Jelly Fruit Mochi! Refreshing juicy flavor spreads out in your mouth. Japanese traditional, but new jelly fruit sweets. Using strawberry juice abundantly, you can enjoy not only the natural sweetness but also its refreshing sourness. From a small wagashi sweets factory who has over 120 years of history, and now is fourth generation. Without relying on machines as much as possible, experienced craftsmen succeeds traditional manufacturing methods. Their fine handworks confine the natural flavor of juicy fruits in a small, bite-sized jelly. Taste its fine balance of sweet & sour flavor. Delicately & artisanally blending ingredients in succeeded secret ratio, realizing softer & more delicate touch on your tongue. They believe that machine cannot make the same quality, and our traditional jelly mochi candy cannot be manufactured in a large-scale. Cute, bite-sized, individually wrapped jelly fruit mochi! Bring it anywhere, enjoy it anytime. Refrigerating or semi-freezing makes its texture harder, and the fruit s natural sweetness stand out. Share Japanese artisanal flavor with your friends & colleagues. With its mellow & delicate touch on your tongue, our jelly fruit mochi candy goes highly well with Japanese tea & matcha green tea. Just one bite may remind you some kind of nostalgy. Enjoy not too sweet, finely pleasant sour flavor.

Simple sweets that have been popular in Japan for a long time. Enjoy a relaxing time with Japanese tea or coffee.

Walnuts / Sakura / Plain

Habutae Mochi Series

Japanese　wagashi with a soft and chewy texture and an elegant sweetness.

Habutae mochi with a plain flavor and Sakura mochi with aroma of Japanese spring. Traditional Japanese rice cakes are perfect for a tea-time sweets.

Peach / Yuzu / Azuki

Kanten Agar Mochi Series

Japanese sweets made with Kanten agar that has a soft and delicate chewability texture. The raw material, agar, is made from seaweed and is low in calories and rich in dietary fiber. You can enjoy it deliciously even if it is chilled in the refrigerator. For Japanese people, it is a nostalgic sweet that is familiar to them as their grandmother's taste.

Strawberry / Apricot / Ume Plum / Grape

Fruit Jelly Mochi Series

This is a Japanese-style jelly confectionery that has the natural deliciousness of fruit and a firm chew. It has a simple taste while still being able to feel the sweetness of the fruit. Recommended as a snack for children.

Easily carry Japanese sweets

Individually packaging to share with everyone!

Individually wrapped so you can enjoy as much as you want and convenient for taking with you when you go out. Let’s share these delicious Japanese mochi sweets with your family, friends, and colleagues.

Jelly Fruit Mochi (Ume Plum) 300g(10.58oz)

(0)

$20.25 USD

Chewy & Moist Jelly Fruit Mochi! Refreshing juicy flavor spreads out in your mouth. Japanese traditional, but new jelly fruit sweets. Using 100% Japanese ume plum juice & puree abundantly, you can enjoy not only the natural sweetness but also its refreshing sourness. From a small wagashi sweets factory who has over 120 years of history, and now is fourth generation. Without relying on machines as much as possible, experienced craftsmen succeeds traditional manufacturing methods. Their fine handworks confine the natural flavor of juicy fruits in a small, bite-sized jelly. Taste its fine balance of sweet & sour flavor. Delicately & artisanally blending ingredients in succeeded secret ratio, realizing softer & more delicate touch on your tongue. They believe that machine cannot make the same quality, and our traditional jelly mochi candy cannot be manufactured in a large-scale. Cute, bite-sized, individually wrapped jelly fruit mochi! Bring it anywhere, enjoy it anytime. Refrigerating or semi-freezing makes its texture harder, and the fruit s natural sweetness stand out. Share Japanese artisanal flavor with your friends & colleagues. With its mellow & delicate touch on your tongue, our jelly fruit mochi candy goes highly well with Japanese tea & matcha green tea. Just one bite may remind you some kind of nostalgy. Enjoy not too sweet, finely pleasant sour flavor.

Simple sweets that have been popular in Japan for a long time. Enjoy a relaxing time with Japanese tea or coffee.

Walnuts / Sakura / Plain

Habutae Mochi Series

Japanese　wagashi with a soft and chewy texture and an elegant sweetness.

Habutae mochi with a plain flavor and Sakura mochi with aroma of Japanese spring. Traditional Japanese rice cakes are perfect for a tea-time sweets.

Peach / Yuzu / Azuki

Kanten Agar Mochi Series

Japanese sweets made with Kanten agar that has a soft and delicate chewability texture. The raw material, agar, is made from seaweed and is low in calories and rich in dietary fiber. You can enjoy it deliciously even if it is chilled in the refrigerator. For Japanese people, it is a nostalgic sweet that is familiar to them as their grandmother's taste.

Strawberry / Apricot / Ume Plum / Grape

Fruit Jelly Mochi Series

This is a Japanese-style jelly confectionery that has the natural deliciousness of fruit and a firm chew. It has a simple taste while still being able to feel the sweetness of the fruit. Recommended as a snack for children.

Easily carry Japanese sweets

Individually packaging to share with everyone!

Individually wrapped so you can enjoy as much as you want and convenient for taking with you when you go out. Let’s share these delicious Japanese mochi sweets with your family, friends, and colleagues.

Kanro Soy Sauce 360ml(12.17fl oz)

(95)

$26.23 USD

Authentic handmade soy sauce from a small brewery who has over 135 years history. Traditional artisanal flavor from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly DOUBLE-BREWED for total about 3 years. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.

Japanese Authentic Tradition for Your Creative Daily Life

For your creative recipes. Put Japanese authentic tradition in your daily life.

Introducing 3 types of Soy Sauce

You can feel difference
Natural Brewed Koikuchi Soy Sauce

Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.

Where is Soy Sauce Made

Gods Brew the Soy Sauce

Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.

Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.

The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.

After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.

Small Brewery’s Traditional Philosophy

"We do not manufacture but "cultivate" the soy sauce."

Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.

Koikuchi Soy Sauce 360ml(12.17fl oz)

(188)

$24.05 USD

Authentic handmade soy sauce from a small brewery who has over 135 years history. Traditional artisanal flavor from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly brewed for more than a year. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.

Japanese Authentic Tradition for Your Creative Daily Life

For your creative recipes. Put Japanese authentic tradition in your daily life.

Introducing 3 types of Soy Sauce

You can feel difference
Natural Brewed Koikuchi Soy Sauce

Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.

Where is Soy Sauce Made

Gods Brew the Soy Sauce

Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.

Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.

The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.

After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.

Small Brewery’s Traditional Philosophy

"We do not manufacture but "cultivate" the soy sauce."

Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.

Koji Grain Miso

(68)

From $17.99 USD

Umami seasoning of rice paste KOJI 350g(12.3oz) - YAMASAN KYOTOUJI

Koji Paste; Umami seasoning rice paste, 350g(12.3oz)

(47)

$18.80 USD