Miso and koji are traditional Japanese fermented foods.
The value of these foods and their ability to promote strong and healthy bodies are once again being recognized.
Miso is a traditional food that has sustained Japanese for over 1,300 years. One of the Japan’s signature basic condiments, it is also a fermented food created with the power of microorganisms. It is produced using rice, soybeans and salt.
Koji is essential for seasonings such as soy sauce and miso, which are basics of traditional Japanese cuisine. Including shio koji and shoyu koji, our range of fermented foods passed down through the ages in Japan has been produced with today’s cooks in mind.
Koji amazake is a drink from with rice koji and steamed rice. By mixing rice koji and cooked rice, the starch in the rice undergoes saccharification, imparting a natural sweetness. Highly nutritious, it is known as “the IV you drink.” Contains 0% alcohol and no added sugar.
Soymeat can be used in place of meat. It is made from defatted soybeans that are extruded, heated and dried. Low-fat, it contains no cholesterol. It is also rich in dietary fiber.
Soy flour that showcases the delicious natural flavor of soybeans, which brought out by roasting at low temperature. Unlike kinako, where the soybeans are roasted through to the core, flavored and powdered, it can be used for many applications, like wheat flour. It is lower in carbohydrates that wheat flour. * 73% fewer carbohydrates than the same volume of wheat flour.
