Tomato Koji
A koji seasoning handcrafted by a 450-year-old brewery using traditional methods. The refreshing taste of tomato is rounded out with the mellowness of olive oil and the spice of black pepper. It brings out the umami of your ingredients while keeping salt low.
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, tomato, basil, olive oil and black pepper are added to create this Western-style Tomato Koji.
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