Homareya Koji LBC
Miso, soy sauce, sake, and mirin—at the foundation of these essential elements of Japanese food culture lies rice koji.
At Homareya, we cultivate this rice koji with care inside our restaurant and bring it directly into our daily dishes.
Fermentation is a living process, one that changes depending on the hands and heart of its maker.
Temperature, humidity, the way we tend to it, and the intentions we hold—all of these shape the koji, nurturing its one‑of‑a‑kind aroma and depth of flavor.
May the rice koji we raise bring you moments of “delicious” joy and warm smiles.
What is Koji
Koji is the foundation of Japan’s fermentation culture. It is made by cultivating a microorganism called Aspergillus oryzae on steamed grains. Through the enzymes it produces, koji breaks down starches and proteins, unlocking natural sweetness and deep umami flavors. Soy sauce, miso, mirin, and sake—all of these essential foods are born from the power of koji.
Rice Koji
At Homareya, we focus on rice koji. By nurturing koji mold on steamed rice, rice koji develops a gentle sweetness and a rich aroma. It serves as the basis for foods such as amazake, shio-koji, miso, and sake, enriching everyday meals with natural flavor and balance.
Koji at Homareya
At Homareya, Through the gentle sweetness and umami of rice koji, we aim to share the depth and warmth of Japanese food culture with everyone who visits.