About Us

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. Our primary goal is to seamlessly to integrate koji into modern lifestyles, raise awareness about its versatile applications, and facilitate its global appreciation. As an association, 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. Furthermore, we strive to inspire individuals to embrace koji culture, fostering a deeper connection to culinary traditions and promoting its continued legacy on a global scale.

JKCA's Mission

At the Japan Koji Culture Association, our mission is to empower and inspire a new generation of Koji makers outside Japan. We believe that cultivating Koji is not just a skill but a transformative lifestyle that brings joy, creativity, and a profound connection to Japanese culinary traditions. Here are our 5 principles;

We aim to hand down, spread and develop koji and koji culture.
We propose a healthy lifestyle for people with koji.
We devise ways to make it easier to adopt the koji culture into modern life and pass it on to the next generation.
We strive to develop and spread fermented foods using koji.
We carry out food education activities using koji.

Our Story

Japanese traditional cuisine, deeply rooted in nature and culture, transcends mere taste and nutrition—it embodies a philosophy of "Eating is Living."

Yuko Ose, founder of Japan Koji Culture Association, embodies this ethos, recognizing the profound connection between our environment, society, and the intricate web of cultural and industrial systems that underpin our food.

With a focus on koji making, JKCA extends its vision globally, offering assistance and expertise to food-related enterprises worldwide, nurturing a deeper appreciation for the traditions and techniques that sustain our culinary heritage.

Yuko has written over 43 books on food, cooking, and food-related lifestyle and culture, publishing four books in 2025 alone. Some of her books are translated into multiple languages.