Koji is used for centuries, it's not only known to be enzyme-rich, but also to enhance the flavor of meat, fish and vegetables, throuugh a marinating process. As a salt substitute, Koji brings Umami to your food.

Koji, a micro-organism, plays a most important role in the fermentation process. Koji is prepared by multiplying micro-organism from Miso's main ingredients, such as rice, barley or soybeans, and then adding koji seeds.
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See Koji Recipes

Shoyu Koji Beef and Green Pepper Stir-Fry	Shio Koji Mushroom Soup

Your entire miso collection in 5 different flavors.

Umami Select Premium White	Umami Select White	Umami Select Red
Known as Saikyo-style miso. The lightest and sweetest miso of all.Detail>>	Shinshu-style miso. great for miso soups.Detail>>	Aged longer than Shinshu-style white miso, it is great for a savory flavor profile.Detail>>

Umami Select Premium Red	Umami Select Mame
Senday-style miso with a full-bodied palate with earthier zest.Detail>>	Haccho-style miso, the most and dense of all miso. Detail>>