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 organic koji locally; only dry koji was available. Through our own experiments, we discovered that the differen

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