What is Koji?

Koji is a type of mold (Aspergillus oryzae) traditionally grown on steamed grains like rice, barley, or soybeans. It’s a vital ingredient in Japanese fermentation, used to kickstart the natural transformation of foods into flavorful, umami-rich staples like miso and sake.

What are the "ingredients" in Koji?

The basic ingredients are rice (or another grain), Aspergillus Oryzae spores (known as tane-koji in Japanese), and water.

Is koji safe to eat? Can all ages consume koji?

Yes. Koji is safe for consumption by all ages. It has been proven to provide numerous health benefits by supporting the balance of your body’s digestive system through its impact on the microbiome environment. Our products are not pasteurized at high temperatures to preserve active enzymes and their associated health benefits. Please consult with medical professionals if you have any concerns about active microbiomic enzymes from fermentation.

Is Koji safe to eat? Can all ages consume it?

Yes, koji is safe to eat and has been consumed for over a thousand years in Asia. It’s suitable for all ages, including children and adults. It's considered beneficial for gut health. Please consult with medical professionals if you have any health concerns before consuming any new food.

Why is Koji good for me?

The enzymes help balance the digestive system, which is high in minerals and vitamins. It has been considered drinkable and edible IV in Japan for centuries. Koji produces natural enzymes that help break down proteins, starches, and fat, making food more digestible and easily absorbed. It’s also rich in amino acids, B vitamins, and prebiotics.

Can koji make me sick? 

Koji is considered safe to all if it’s made and kept safely. However, every body is unique and different. Please start consuming a teaspoon a day to introduce Koji to your system. If you have any health issues, especially for individuals with glucose sensitivity, please consult with your healthcare professionals. 

Is Koji good for the environment?

Yes. Like other fermentations, Koji can preserve produce longer and break down proteins, carbohydrates, and fat while enhancing umami flavors without any artificial additives. Which means the discards are also suitable for composting in gardening and farming.  

Does Koji have spiritual significance? Cultural significance?

Yes. the Brewing Society of Japan officially designated Koji-kin spore, Aspergillus Oryzae, as “the national mold of Japan.” It’s deeply respected as a sacred organism that transforms simple ingredients into nourishing, soulful foods. Each Kura, fermentation house, reflects the characteristics of the environment and regions that cultivated centuries-old Koji-kin and adds unique flavor complexity that comes from the fermentation as a form of natural magic—symbolizing patience, transformation, and harmony with nature.

Are your Koji products certified organic?

Yes, our Koji products are made with certified organic ingredients whenever possible. 

Is your Koji gluten-free and vegan?

Yes! Our Koji products are naturally gluten-free and 100% vegan. We use only organic rice, purified water, and salt—no additives, preservatives, or animal products.

How should I store Tasty Koji products?

Our products are not pasteurized and do not contain preservatives. As a result, the active enzyme will continue to ferment the products. Please store them in a refrigerator or freezer. Each has its unique time frame for maturity. Please review the package for optimal storage suggestions for each product.  

How do I use Tasty Koji products at home?

Tasty Koji products can be used in a variety of ways—make a natural marinade for meats, dress up vegetables, mushrooms, and protein. The limit is sky. We include simple recipes on our website for your inspiration. Here are some serving suggestions: 

Marinate: Use 2–3 tbsp per 1 lb protein. Rest 2 hours to overnight for tender and savory results. Season: Sauté with greens, mix into dips and soups, or finish rice and roasted veggies. It is an excellent alternative to bouillon without additives and preservatives. Spread: Try on toast, noodles, or crackers for a deeply savory boost. Flavor base: Use in place of raw garlic for a gentler, more complex result. Season: Drizzle over fish, toss with salads, or stir into yogurt or sauces. Finish: Add a touch to vegetables or grains for a clean, citrusy lift.

What are 5 well-known food/drinks that are made using koji?

1. Miso (fermented soybean paste)

2. Soy sauce

3. Sake (Japanese rice wine)

4. Mirin (Japanese sweet cooking wine)

5. Amazake (naturally sweet non-alcoholic rice drink)

Do your products contain soy or wheat?

Yes. Organic Gluten-Free Tamari are made out of soy. While we take care to avoid cross-contamination, we advise individuals with severe allergies to use caution as we manufacture in the facility which handles wheat, soy, and gluten. 

Are your products shelf-stable?

Yes and no. Unopened Koji Salt can be stored in a dry and cool area without direct sunlight. After opening, we recommend storing in the refrigerator or freezer.

Do you offer bulk or wholesale options?

Yes, we do! Please contact us directly for wholesale inquiries or collaborations.

Where is Tasty Koji made?

Decatur, Georgia

Is Tasty Koji a sustainable company?

We value being part of a sustainable ecosystem that delivers high-quality, nourishing food, reminding us that eating healthily is both tasty and feels good. We are an innovative company that continually seeks ways to reduce food waste and preserve food by utilizing ancient wisdom and microbiome intelligence. We aim to offer products that help customers reconnect with a genuine sense of nourishment and a deeper connection to nature. 

What role does Tasty Koji seek to fill in the local/regional food community?

At Tasty Koji, we’re guided by the wisdom of ancient Japanese fermentation—a way of working with nature that honors balance, care, and patience. We’re here to carry its spirit forward in ways that feel meaningful and rooted in the present.

We believe this ancient knowledge can help us reimagine how we live and eat—not by choosing between the old or the new, but by weaving them together into something more thoughtful, more connected, and more alive.

Our products are simple to use, easy to enjoy, and made to invite a sense of presence and nourishment into everyday life. By partnering with local farms and makers who share our respect for the seasons and the land, we hope to help shape a food culture that feels nourishing, grounded, and quietly transformative.