MISO & KOJI

Category

MISO & KOJI

Miso and koji are central ingredients in Japanese cuisine and are used to build umami, depth, and complexity.
The products are based on fermentation, where microorganisms develop flavor and texture over time.
The category includes:

Miso – fermented paste of soy, rice, or barley
Koji – fermented rice or grain used as a base or starter
Related products – e.g., shio koji and fermented sauces

Miso is used in soups, sauces, and marinades, while koji is often used for fermentation, tenderizing, and flavor development.
The ingredients can be used in both cold and hot dishes and allow for precise control over flavor and texture.