Why We Built Long Beach Koji

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 between fresh and dry koji is significant. When making miso, fresh koji proved to be much faster to age due to its stronger enzyme power. This revelation motivated us to provide access to fresh koji, so others could experience the same quality and flavor in their culinary creations.

Long Beach is a diverse community where people enjoy cultural exchange. We hosted miso tasting and miso making workshops for 65 people and confirmed that there is a strong interest in expanding this cultural exchange even further. This experience reinforced our belief in the importance of sharing the rich flavors and traditions of koji with a broader audience.

We built Long Beach Koji to celebrate this incredible ingredient and to provide a place where people can learn, create, and enjoy the rich flavors that koji brings to the table.