Koji

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Salted Rice Malt (Shio Koji) - 200g: A Japanese marinade in a clear standing pouch with screw cap, showing its light yellow color—ideal for adding rich umami as a versatile seasoning to your dishes.
Salted Rice Malt (Shio Koji) - 200g
£3.50
( / )
A clear plastic pouch of Shio Koji - 1kg, a light beige paste made with Aspergillus oryzae, features a pink and white Japanese label and top spout—perfect for adding umami flavour to your dishes.
Shio Koji - 1kg
£21.00
( / )
A 580g plastic bottle of Shio Koji Condiment, known for tenderizing meat and adding umami, with a yellow label and white cap, is shown on a plain white background.
Shio Koji Condiment - 580g
£11.75
( / )
Out of stock
A clear plastic pouch of Black Garlic Shio Koji sauce, dark brown and umami-rich, with a white cap and a blue label displaying white and silver Japanese text.
Black Garlic Shio Koji
£10.95
( / )
A clear, stand-up pouch with a white cap contains Garlic Shio Koji, a pale yellow umami-rich paste, and features a black label with Japanese text on the front.
Garlic Shio Koji
£9.95
( / )
The Carrot and Rice Koji Dressing comes in a clear glass bottle with a black cap; its white label features a carrot illustration and Japanese text, highlighting the rich umami flavor of koji rice.
Carrot and Rice Koji Dressing
From £9.95
( / )
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Hanamaruki Gluten Free Shio Koji - 500ml comes in a clear plastic bottle with a yellow cap and blue label. This gluten-free seasoning uses traditional fermentation to deliver rich umami flavor.
Hanamaruki Gluten Free Shio Koji - 500ml
£5.75
( / )
A 340ml glass bottle of Horaiya Honten Koji Soy Sauce, crafted via koji fermentation, with a beige cap and a cream-colored label featuring Japanese text.
Horaiya Honten Koji Soy Sauce - 340ml
£9.25
( / )
A clear plastic bag of Koji Rice For Shio Koji Paste (300g) with a white Japanese label and decorative accents—ideal for starting your fermentation process.
Koji Rice For Shio Koji Paste - 300g
£6.95
( / )
Out of stock
Yuzu Ponzu with Koji On Offer: Light brown sauce in a glass bottle with black cap, Japanese label, and citrus & herb designs—ideal for adding authentic Japanese flavor to your dishes.
Yuzu Ponzu with Koji
From £10.75
( / )
A dark green glass bottle of Yokka Koji Awamori from Chūkō distillery, featuring a black label with white Japanese text and a circular geometric design, photographed on a white background.
Yokka Koji Awamori
£52.50
( / )

What is Koji and what is it used for?

If you have ever enjoyed the deep, savoury flavours of miso soup and soy sauce or the umami in sake, you’ve already experienced the magic of koji mould. A cornerstone of Japanese cuisine, koji is more than just a traditional ingredient—it is a living, transformative tool that has been shaping the culinary landscape of Japan for over a thousand years. 

Understanding Aspergillus Oryzae

Koji refers to grains—usually rice, barley or soybeans—that have been inoculated with a specific mould called Aspergillus oryzae. Koji spores grow on the grains under controlled conditions, these spore play a crucial role by producing enzymes that break down proteins, fats and carbohydrates into simpler compounds like amino acids, fatty acids and sugars. The preparation and fermentation processes are particularly important with rice grains, they need to be flaky, dry and well-separated to ensure proper enzymatic activity. This process of enzymatic transformation brings out complex flavours and forms the foundation for many Japanese fermented foods.

The resulting koji can be used to ferment other ingredients or serve as a seasoning, tenderiser and flavour-enhancer in products like shio koji.

You can read more about koji here.

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