Amazake is a traditional Japanese sweet drink that has been enjoyed for centuries. It is known for its mild sweetness and creamy texture....

We are thrilled to announce that we will soon be offering Koji Workshops and selling fresh Koji . However, we want to ensure that...

Mirin: The Unsung Hero of Japanese Cooking Mirin is an essential ingredient in Japanese cooking, yet many people are unaware of its...

Tradition Meets Innovation in Miso-Making  At Long Beach Koji, we are dedicated to sharing the rich heritage of Miso with our community. While classic Miso features soybeans, Koji , and salt, we celebrate the cultural diversity of Long Beach by experimenting with fresh, creative varieties of Miso.  Innovative Miso Varieties  Beyond the traditional soybean Miso, we are excited to offer unique tastings such as Cacao Miso, Masa (Corn) Miso, and Miso crafted from a range of beans

Shio Koji, also known as salt koji, is a traditional Japanese seasoning made from a mixture of rice koji, salt, and water. Koji is a type of mold (Aspergillus oryzae) that is used in the fermentation process of various Japanese staples such as miso, soy sauce, and sake. When combined with salt and water, the koji ferments to create a versatile and flavorful seasoning that can be used to marinate, tenderize, and enhance the umami flavor in a variety of dishes.    Why Use Shio

The Origin of Soy Sauce  Soy sauce, a staple in Japanese cuisine, has an intriguing history that dates back to the year 1254. It was during this time that a monk named Kakushin-san traveled to China and brought back the culture of marinating vegetables in miso, known today as "Kinzanji-miso" (金山寺味噌). When this practice was introduced in Japan, a liquid byproduct emerged from the marinated vegetables. This liquid, called "Tamari," is considered the origin of Shoyu, or soy sauc

At Long Beach Koji, our passion for traditional Japanese fermentation techniques inspired us to create a space where we could share the wonders of koji with our community. Koji, a type of mold used in the fermentation process, is the heart of many beloved Japanese foods and beverages. One of the main reasons we built Long Beach Koji is because we couldn't find fresh koji locally; only dry koji was available. Through our own experiments, we discovered that the difference betwe