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Learn about Japanese fermentation with us
Soy sauce, mirin and miso are representatives of traditional Japanese fermented seasonings. All of them are vital ingredients in Japanese cuisine (washoku) and they are found in every kitchen in Japan. Koji plays a huge important role in making them.
Are you interested in taking a deep dive into the world of Japanese ferments? You can learn from the basics to advanced knowledge by reading articles written by our wonderful authors from all over the world. Welcome to Hakko Hub.
Latest Articles
How to Make Koji 1: Choosing Tane-koji (Moyashi)
Tane-koji (moyashi), a collection of fungus spores, is the starter to make koji. It’s important to know what you want to use koji before deciding on tane-koji (moyashi).
How to Make Koji 2: Setting up Your Incubation Box
The sauna-like environment with high humidity is ideal for making koji and such room for Koji-making is called koji muro.