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Koji Paste; Umami seasoning rice paste, 350g(12.3oz)
$15.27 USD
Unit price per
$15.27 USD
Unit price per
From "Country of Rice", AKITA.
Akita has long cultivated a rich fermentation culture, thanks to its hot, humid summers, harsh winters, and abundant nature—ideal for rice growing. In this environment, generations have passed down “grandmothers’ wisdom,” creating nutritious, long-lasting foods like Kan Koji. Ando Jozo Brewery continues this legacy, using 100% Akita-grown rice, crafting their own koji, and embracing natural, additive-free brewing that honors both tradition and the land.
Made by Ando Jozo Brewery, established in 1853, a specialist in traditional fermented foods like miso, soy sauce, and Japanese pickles. Kan Koji is a richer, sweeter version of Shio Koji—made by blending in steamed rice for a thicker, more adhesive texture. "Kan" refers to the cold winter season when it was traditionally crafted by grandmothers in Japan’s Tohoku region.
More recipes with Kan Koji Paste
Moist Potato Salad
Grilled Salmon Marinated in Kan Koji
RECIPE – SWEET AND JUICY SHIO KOJI CHICKEN
INGREDIENTS:
2 Chicken thighs / 2 Tbsp kan koji paste / 2 Tbsp Olive oil / 1 piece of Garlic
Vegetables of choice: Paprika, Scallion, Onion, Mushroom (Regular or Japanese), Parsley are great examples.
- Mix shio koji, garlic, and olive oil together and coat the chicken evenly.
- Let marinate in the fridge (ideally up to 6 hours, but depends on your preference!).
- Sauté chicken and vegetables until crispy and glossy.
- Serve and enjoy a juicy, umami-rich meal infused with koji rice for dry aging and traditional flavor.
Quick order list
| Variant | Variant total |
|---|---|
Koji Paste; Umami seasoning rice paste, 350g(12.3oz)
CHA-00060
$15.27
Please check our International Shipping Notices
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Customer Reviews
I marinated chicken pieces in the mixture of Koji, garlic and ginger paste for four hours in fridge and deep-fried them (with a seasoned coating). The meat came out very soft and juicy.
My first time at Salmon with miso. Yummy.
This paste will spoil even if the cap isn't opened. I'm guessing the hot weather will make pantry items go bad quickly.
**UPDATE*** Since the Miso is being reviewed under the same item I need to add that the Miso flavored is quite AWESOME!! Highly recommend the Miso flavor. I guess I need to tray an order another plain to see if I just got a weird one shipped the first time. Non Miso review- I normally just buy Koji fermented with just salt. This one had sugar in it as well and I wanted to try it. Unfortunately it is like thick pates and does not come out or spread well in a baggie on the meat. I am new to the sugar added and tasted a bit strange to me like playdoh. Had my cousin taste it and he said it was "ok" but without the sugar brand was more Umami.*
I saw this beautiful Japanese marinade on one of my favorite YouTube shows called dinner party tonight and after purchasing it I can say that when they called it the Marinade of King's, they weren�ft joking.
I used it on salmon fillets, just coated them, let them marinate, and broiled. The result? It tasted like something you�fd pay $40 for at Nobu. The flavor was so rich and layered, like years of expertise packed into one bottle that made dinner for me. And all I had to do was broil some fish on a random Thursday! Yes, please. I�fll definitely be buying more fish now.
As I�fm writing this, I�fve got chicken and zucchini marinating to test it out again. I�fm obsessed. Just a heads-up?if you�fre using this don�ft add extra salt. It�fs already seasoned perfectly. Hands down, one of the best food �gshortcuts�h ever.
It takes them a long time to make, but I get to enjoy it instantly. Highly recommend!
