Umami Koji
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 the scenes to transform food. One of its important enzymes, protease, breaks down proteins and releases amino acids that contribute to savory, umami-rich flavor.
PROTEIN → KOJI ENZYMES → AMINO ACIDS → UMAMI
Rather than simply adding flavor, Koji helps unlock the umami already within ingredients.
Discover Different Sources of Umami
Umami comes from many different ingredients, each bringing its own character.
Kelp (Kombu) = Glutamate
A foundation of Japanese stock (dashi), kelp provides deep, smooth umami.
Bonito Flakes (Katsuobushi) = Inosinate
Bonito flakes bring rich, savory umami and are traditionally paired with kelp.
Shiitake = Guanylate
Shiitake mushrooms contribute earthy, deeply savory umami.
Koji = Amino Acids
Koji uses its enzymatic power to break down proteins, helping release amino acids and develop greater savory depth.
Different Umami. Endless Possibilities.
Bringing different sources of umami together can create deeper, more complex flavors.
Fresh Umami Koji COMING SOON
Bringing Layers of Umami Together
Long Beach Koji is preparing something new: Fresh Umami Koji
We are bringing together Fresh Koji with carefully selected sources of umami from Long Beach and Japan.
Shiitake
Long Beach, California
Locally sourced shiitake from Long Beach Mushroom brings mushroom umami and connects Fresh Umami Koji to our Long Beach community.
Bonito Flakes
Kochi, Japan
Our bonito flakes come from Takemasa Shoten in Kochi, Japan. The company carries on a regional industry with more than 100 years of history and produces additive-free dashi products.
Rausu Kombu
Rausu, Hokkaido, Japan
Rausu Kombu is harvested along the coast of Rausu, Hokkaido. Known for producing a particularly rich dashi with deep umami and sweetness, it is sometimes called the“King of Kombu.”
+ Fresh Organic Koji
Fresh Organic Koji brings its natural enzymatic power to these distinctive sources of umami.
Shiitake + Bonito Flakes + Rausu Kombu + Fresh Organic Koji
Together, they create layers of savory depth and open new possibilities for cooking.
Long Beach Koji is currently scaling production of Umami Koji, and it will be available for purchase soon at Partake Collective in Long Beach. We’re excited to share this traditional ingredient in a convenient spouted pouch so home cooks can enjoy its natural sweetness and versatility.
Japanese Umami Tasting Workshops
We are thrilled to invite you to our hands-on Japanese Umami workshops! Guided by an expert instructor, you’ll learn to taste and experience different types of umami. You’ll also learn how to make your own Shio Koji. You’ll have the opportunity to purchase fresh rice Koji from Long Beach Koji and experiment with your own creations at home. For detail, visit Koji Events | Long Beach Koji
