Reasons I make koji

When I was attending a school for Japanese fermented foods in Japan, I learned that koji is essential for almost all Japanese staple seasonings.

I started making koji in earnest after I moved to Canada.

Because there were limited choices for Japanese food and seasonings, I started making fermented foods from homemade koji at home.

I'm sure that all Japanese people who have moved to other countries or studied abroad have felt the stress of living in a different place.

I was lonely without friends or family, but the comforting taste of the fermented foods I made myself has helped me many times.

Since then, I have been making koji in my kitchen in Canada.

With koji, you can make amazake, miso, real mirin, koji seasonings that you can't get here, and more all by hand.

You can make safe and comfort foods for yourself and your precious family.

And above all, it's delicious!!

Eating delicious food that your body craves not only heals your body but also your mind.

Homemade fermented foods are a source of comfort for your heart.

Satomi