We aim to evoke a heartfelt flavour experience through the essence of Koji culture.
Japan Koji Culture Association (一般社団法人 日本糀文化協会) is dedicated to sharing and promoting the rich heritage and benefits of koji culture. We offer an educational programs, resources, and support for individuals keen on delving into the world of koji, encompassing its preparation methods, culinary uses across various dishes, and its profound cultural significance.
We are based in Chiba, Japan.
Koji is the secret ingredient for culinary bliss.
Koji, a miraculous microorganism, works wonders by enhancing the flavor, nutritional value, and preservation of food, while also contributing to our health and beauty. It holds a revered status as Japan's national bacterium.
Essential ingredients like miso (soybean paste), soy sauce, sake, mirin (sweet sake), and vinegar, all produced through koji bacteria fermentation, are indispensable in Japanese cuisine, which has earned UNESCO recognition as an intangible cultural heritage, drawing global admiration.
Despite its significance, many remain unaware of the wonders of koji culture and its versatile applications.
That's why we founded the "Japan Koji Culture Association," dedicated to sharing the allure of koji culture, integrating it into our daily lives, and proposing a more abundant existence enriched with koji.
Koji culture, a precious gift from our ancestors, requires patience and reverence in our modern, fast-paced lives. Yet, its preparation is simple – by combining koji and ingredients, industrious microorganisms work their magic, slowly fermenting and transforming food into delectable delights.
We envision countless individuals embracing this ancestral wisdom, relishing the richness of life with koji, and perpetuating malt culture not only within Japan but also worldwide.
Our works
Mirai Kodomo Gakko (Future Children School) by Mitsui Fudosan
Conducted "Children's Fermentation Lecture" sessions at Mirai Kodomo Gakko, fostering children's appreciation for Japanese cuisine and vegetables. As the instructor, delivered a series of 7 engaging lectures aimed at encouraging a deeper enjoyment of food and promoting healthier eating habits among young learners.
Crafting Culinary Experiences: Elevating Brands and Promoting Sustainability
As past endeavors, we have enhanced brand visibility and boosted sales through innovative presentations of Wajima lacquerware, Kirimoto, and similar products, showcasing the art of "delicious tableware" and presenting exquisite meals. Moreover, for over a decade, we have been consistent contributors to the Asahi Shimbun newspaper's "Eco Cooking" series, passionately advocating sustainable living through diverse culinary approaches, enriching readers' experiences with the joys of cooking.
Culinary Diplomacy: Spreading Japanese Food Culture Through Fermentation Education
Delivered lectures on miso fermentation to chefs in Naples, Italy, and Chamonix, France, presenting insights into Japanese miso and offering menu suggestions incorporating miso. Furthermore, in Taiwan, we conducted a fermentation course aimed at promoting Japanese food culture internationally.
Kashiwa City School Lunch Cookpad
Created a digital space where people can access and learn the recipes for Kashiwa City school lunches on a prominent Japanese gourmet food website, showcasing the dedication of Kashiwa City nutritionists in crafting menus that promote children's growth and serve as dynamic educational resources for nutrition awareness. Contributed to the project from conceptualisation to implementation, overseeing planning and recipe development, with a focus on nurturing children's curiosity about food and encouraging healthy eating habits.
Media Spotlight: Television and Print Coverage
Our appearances on television programs like NHK's "Asa Ichi" and "Koyuki and Fermentation Grandma," along with coverage in various newspapers, magazines, and online articles, have provided extensive media exposure for our work.
Fostering Understanding: Lectures on Fermentation and Nutrition Education Across Diverse Institutions
Conducted lectures on fermentation and nutrition education at various institutions, including elementary schools, nursery schools, community enterprises, junior high schools, universities, government agencies, and esteemed companies such as Keiyo Gas, Kikkoman, Sankei Living, and Mitsui Fudosan. Additionally, facilitated cooking classes utilizing fermented foods, elucidating their depth and showcasing their contemporary applications.