At Tasty Koji, we’re guided by the wisdom of ancient Japanese fermentation to create modern products that foster gut health, balance, and vibrancy from the inside out.
Our koji-based fermented products are simple to use, easy to enjoy, and crafted to invite gut health into everyday life.
Tasty Koji was established in 2024 by Suzuko Hisata, a Japanese native and functional medicine certified health coach who grew up eating fermented foods and was motivated to create a line of koji-based products thanks to her own healing journey with koji:
“Koji is a living expression of alignment. Through fermentation, we are connected to the unseen microbial world that supports our health, vitality, and radiant glow. We see well-being not as something to fix, but as a surrendering to wholeness, a natural state of being. I believe koji and the practice of using fermented products can bring a sense of calm, ease, and groundedness to your day.”
Through the simple ritual of enjoying koji’s flavorful umami depth, we hope you feel the love, care, and connection behind each offering, while simply enjoying the tasty taste.
What is Koji?
Koji is one of the oldest fermentation agents—an ancient fungi—and an essential ingredient in Eastern culture and cuisine for thousands of years. Thanks to the magic of enzymatic processes, koji transforms foods to enhance flavors, umami richness, and digestive benefits that help foster vitality from the inside out. Some well-known koji-based staples include miso, sake, soy sauce, and mirin. Research continues to emerge confirming that koji is a quiet health powerhouse, supporting a balanced microbiome and helping the body access nutrients and digest food.
Koji is where time-honored tradition meets modern wellness.
Meet our Founder
Suzuko Hisata was born and raised in Japan, where fermented, koji-based foods are a staple of daily life.
After moving to the US in the early 2000s, Suzuko spent 17 years working in high-pressure roles in industrial design consulting. Eventually, the years of stress lead to autoimmune challenges and chronic illness.
To heal and realign with her true, natural state, Suzuko turned to functional medicine and Japanese wisdom with its roots in nature and the body’s ability to heal. As she shifted her life and career to focus on holistic well-being through functional medicine and life coaching, her passion for fermentation grew.
“Koji became my ultimate ritual to express my true essence. Through it, I reconnected with a quiet sense of belonging to my culture and ancestry that rooted in nature—something I hadn’t fully realized was within me, yet felt deeply grounding once awakened.”
Currently, Suzuko works as a functional medicine certified health coach, Life Coach, and gluten-free pastry chef in Atlanta while developing the line of Tasty Koji products.