WHAT IS KOJI？
Koji, often called the hidden chef, unlocks the umami-layered flavors that define Japanese cuisine.
Scientifically known as Aspergillus oryzae, koji is so revered in Japanese tradition that it has been designated that country’s national fungus. At Homareya, we craft koji by inoculating steamed grain with koji spores, then incubating in a warm, humid environment. After 48 hours, the spores awaken into a living culture with the fragrance of roasted chestnuts and a white, fuzzy appearance.
When introduced into a dish, koji produces powerful enzymes that break down starches and proteins into sugars and amino acids to unlock the layered flavors that define Japanese cuisine.
Koji is a master at creating umami and turns humble ingredients like rice, soybeans, and grains into complex miso, soy sauce, sake, and salt koji. Our miso-marinated fish imparts a subtle sweetness, a delicate aroma, and a lingering richness that melts on your tongue.
Koji Lab cultivates fresh Koji in-house that you can use to ferment vegetables, enhance marinades, and even craft desserts with unexpected flavors. Koji is not just an ingredient - it’s a bridge from essential Japanese tastes to Long Beach flavors.
At Koji Lab, we are preparing to invite you to experience the art of our koji and its fermentation hands-on through our workshops. Please check our Instagram to see the latest status.