Koji -Miso Blend- Japanese Traditional Umami Seasoning for Aging Marinade

From the brand YAMASAN, you can now enjoy Japanese traditional food culture anywhere in the world. Since 1995, we have been delivering carefully selected traditional Japanese foods such as miso, soy sauce, and tea, inspired by the demands of our international customers. Our dedicated team shows you the essence of Japanese traditions and delivers authentic Japanese cuisine.

JAPANESE AUTHENTIC FOODS FROM ALL OVER JAPAN are an indispensable part of your kitchen. Containing abundant enzymes, KOJI is called the "Mine of Enzymes". This enzyme brings out the natural umami flavor of ingredients, removes their smell, tenderizes the flesh, and makes other seasonings soak easily into the ingredient, while also aiding digestion and absorption.

Highly recommended for aged pork, this KOJI is called KAN KOJI, the Japanese traditional all-purpose seasoning of rice paste for aging marinade. By just marinating meat, seafoods, or vegetables, it brings out the natural aged umami flavor, tenderizes the flesh, and removes the smell. With miso blended, the aged umami flavor is multiplied and deepened, going very well with pork.

Compared to shio koji, steamed rice is additionally blended to make KAN KOJI sweeter, mellower, thicker, and stickier to the ingredient. "KAN" means a coldness of winter, and originally, KAN KOJI is made during the severe winters by local grandmothers in the Tohoku area of Japan.

Made in AKITA with simple ingredients (Rice, Soybean, Sugar, Salt, Rice Koji), KAN KOJI is made of 100% AKITA's rice. Located in northeast Japan, with its blessed climate and abundant nature, AKITA is one of the finest places for rice cultivation and fermented foods on Earth.

Naturally brewed for more than a year by the traditional method succeeded from 1853, KAN KOJI is made without any alcohol or chemical additives. Skilled professionals manage the quality and different fermenting conditions in each barrel using their honed eyes, nose, and tongue, without relying on machines.

Founded in 1853, Ando Jozo Brewery specializes in making fermented foods such as miso, soy sauce, and Japanese-style pickles, succeeding the traditional flavor and method. For meat and seafoods, you can enjoy grilling them. For fresh salmon or ham, you can use KAN KOJI for carpaccio or salad. For vegetables like cucumber, radish, cabbage, or lettuce, you can enjoy them as Japanese traditional-style pickles "tsukemono". Blending with mayonnaise is also a fine choice.

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