What is Umami? Umami is the fifth basic taste. Along with sweet, salty, sour, and bitter, umami is the savory, mouth-filling richness that gives food depth and complexity. Umami is naturally found in many foods, including kelp (kombu), bonito flakes, mushrooms, tomatoes, aged cheese, and fermented foods. Umami makes food deeper, richer, and more satisfying. Koji Unlocks Umami The Secret Chef of Japanese Umami Koji is more than an ingredient. Its natural enzymes work behind th

Sweet Koji — known as Amakoji in Japan — is a thick, naturally sweet koji preparation made from just koji and water. Made by combining 1 part rice koji with 0.7 parts water, it develops a creamy, concentrated sweetness far stronger than amazake. For comparison, amazake typically measures 18–25% Brix*, while Sweet Koji reaches 30–37% Brix*, meaning it contains significantly more natural sugars created through enzymatic saccharification. Although they share similarities, Sweet

How to make Shio Koji How to use Shio Koji 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 flav

Why We Make Fresh Koji Fresh koji is at the heart of everything we do at Long Beach Koji. It’s the foundation of Japanese fermentation — alive, aromatic, and full of natural enzymes that transform ingredients in extraordinary ways. Koji is more than an ingredient; it’s a living culture. When freshly made, it carries delicate sweetness, a gentle floral aroma, and vibrant enzymatic activity. These enzymes break down starches, proteins, and fats, unlocking umami and creating dep

How to make Amazake Benefit of Amazake and how to use it Amazake is a traditional Japanese sweet drink that has been enjoyed for centuries. It is known for its mild sweetness and creamy texture. There are two primary methods of making Amazake: one using sake lees (the byproduct of sake production) and the other using koji (a type of mold used in fermentation). In this article, we will focus on Amazake made with koji. Koji-based Amazake is made by fermenting rice with koji sp

Mirin: The Unsung Hero of Japanese Cooking Mirin is an essential ingredient in Japanese cooking, yet many people are unaware of its significance and the reasons behind its use. Here are some key reasons why Mirin is so important: Prevents Starch Leakage: Mirin helps to prevent the leakage of starch during cooking, ensuring that dishes maintain their desired texture. Prevents Ingredients from Falling Apart: It helps to keep ingredients intact during simmering, preventing the

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.

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