Passionate about natural fermentation, Kojiya's craftsmen master the many varieties of kōji (a key fermentation ingredient) with precision, using them to create misos with subtle aromas and unique depth, as well as fermented condiments of great richness.
While the ancestral know-how of kōji remains the mainstay of their production, the company innovates with creations adapted to contemporary tastes, such as miso pudding or amazake.
