For over 1,300 years, koji mold has evolved
to enhance the taste, aroma,
and nutritional value of foods through fermentation.
The rice koji produced by Koji mold is
a marvel of fermentation
that occurs with
the blessings of the sun and the power of nature.
By converting rice starch into sugar and producing
enzymes that break down protein into amino acids,
it has a natural sweetness and rich flavor.
It brings out
the flavor and
unleashes the original
potential of ingredients.
Rice Koji is a partner that fully respects and
supports your creative perspective as a professional.
The fusion of your technique and Koji's natural
potential will open up a wide range of
unknown food experiences and create superior value.