Four-Herb Koji
A koji seasoning handcrafted by a 450-year-old brewery using traditional methods. The fresh aroma of four herbs, with a mellow saltiness and umami, elevates authentic Western dishes such as sautéed salmon and carpaccio. It also keeps salt lower than salt or soy sauce.
Brand Story
Koujiya Touhei, a koji brewery in Takasaki, Gunma, was founded in 1566 (the 9th year of the Eiroku era)—a long-established maker with 450 years of history dating back to the Muromachi period. The current head is the 22nd generation. Devoted to raw koji (kikouji), they still cultivate every batch entirely by hand, because machinery would crush the koji and make it sticky. Here, artisans handcraft miso and amazake one by one, in tune with the local climate. MURO Kagurazaka, a koji specialty shop, was born from a wish to spread the appeal of fermentation. Visiting breweries across Japan—from Hokkaido in the north to Okinawa in the south—they tasted and talked their way to choosing only the makers they truly wanted to recommend. After meeting Koujiya Touhei's umami-rich koji, they co-developed this series as seasonings anyone can use easily at home. To this handcrafted koji, four herbs—sage, oregano, rosemary and parsley—are added to create this Western-style Four-Herb Koji.
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