Long Beach Koji was founded in 2026 by Masako Kodama, a Japanese Fermentation Meister and Professional whose background includes advanced study in Harvard’s Food Fermentation: The Science of Cooking with Microbes. Her work blends scientific precision with the cultural heritage of Japanese fermentation, bringing koji to Southern California in a way that is both authentic and accessible.
 

Long Beach Koji produces fresh frozen koji made from organic rice grown by Lopes Family Farm, crafted in collaboration with Sawtelle Sake Brewery. We offer educational workshops and are developing partnerships with local chefs to explore new ways of bringing traditional Japanese koji into modern cooking.

Fresh frozen koji is rice inoculated with Aspergillus oryzae and frozen at peak enzyme activity, preserving significantly higher levels of amylase and protease than dried koji. These enzymes break down starches and proteins into natural sweetness and umami, making fresh frozen koji a more vibrant, flavorful, and effective ingredient for cooking and fermentation.