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Koji & Fermentation

The science and craft of koji and fermentation – Japan’s foundational brewing technology.

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From Cherry Blossom Yeast to Katsuobushi: The Okinawan Ingredients and Craft Behind LEQUIO

Awamori, liqueur, and rum follow distinct paths of creation. Tracing how they are made reveals shared ingredients and the work of the people behind them.

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Echoes of Isan in Bangkok: Sato and the Evolution of Modern Fermentation Culture

How sato is being reinterpreted through microbial knowledge, temperature control and the cultural memory of Isan.

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“Extra Dry” Reinterpreted: Understanding Yukinobijin Through Rice, Yeast, and Acidity

A factual examination of how Yamada Nishiki rice, No. 6 yeast, and acidity shape the meaning of “extra dry” in Yukinobijin Junmai Ginjo.

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From the “Awamori Fungus” to the “Ryukyu Fungus”: A New Name for Black Koji and New Directions for Awamori Distilleries

How black koji’s scientific name changed, and how Okinawan awamori distilleries are extending their fermentation and distillation knowledge into gin and rum.

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Time as an Ingredient: How Koji Introduced the Fermentation Clock to the Kitchen

The Michelin Guide’s inspectors have identified seven food trends for 2026. One of them is “Time Is an Ingredient.” Vegetables, fish, and meat are marinated or left to ferment slowly, in some cases with the introduction of koji. That is how the report frames it.

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Clear Amazake

Clear Amazake examines how KOJI CLEAR achieves a transparent appearance while retaining rice, koji and water as the foundation of clear amazake.

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The Silent Synergy of Fermentation

Why Sake and Thai Cuisine Share a Common Ground The Silent Synergy of Fermentation: Why Sake and Thai Cuisine Share a Common Ground In recent years, bars and restaurants that place sake at the center of their offerings have been gently multiplying across Bangkok. Some have even begun to curate their concepts not around traditional […]

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The Missing Depth in Non-Alcoholic Drinks—and How Koji Rebuilds the Glass

Have you ever ordered a non-alcoholic beverage and felt an inexplicable void? It arrives perfectly chilled, offering a pleasant aroma. Yet, after a few sips, the intrigue fades. Many dismiss this simply as the absence of alcohol. However, the true reason lies deeper: when alcohol is removed, the structural space it occupied is often left […]

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When Koji Returns

What “Reverse Import” Asks of the Future of Fermentation In the commentary of chefs abroad and the pages of international culinary journals, a persistent refrain emerges: “I learned about koji through noma, or through fermentation books published in English.” Learning about Japanese koji through Western literature—I found myself dwelling for some time on the paradox […]

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The Journey of Namazake

How the Cold Chain Redefined the Sake Landscape Sake typically undergoes a traditional process called hiire, a method of pasteurization through heating. This vital step sterilizes the liquid, suppresses enzyme activity, and stabilizes overall quality. Sake that skips this process is known as namazake, or unpasteurized sake. Namazake retains the fresh, vibrant character of newly […]

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Fermentation in 2026

While culinary media often highlight fleeting trends like plant-based dining, low-sugar alternatives, or non-alcoholic pairings, 2026 marks a moment when one practice has quietly transcended this cycle: fermentation.

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Black Koji, White Koji, Yellow Koji

Three molds that paint entirely different landscapes within shochu Just as wine is spoken of in terms of grape varieties like Pinot Noir or Cabernet Sauvignon, there are three names that should come first when approaching shochu: black koji, white koji, and yellow koji. In scientific terms, they are Aspergillus luchuensis, Aspergillus luchuensis mut. kawachii, […]

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