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    A Tradition of Creativity

    'Koji' refer to the grains inoculated with koji mold.
    They further underwent different fermentation process to make sake, miso, shoyu and more.

    Gradually, a unique culinary tradition was formed. 

    It's a tradition of creativity.

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                Koji Fermentation Workshop

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    Koji enzymes can break down starch and protein to sugar and amino acids.
    Therefore, flavors, like sweet, umami and more, are produced. 
    However, koji's magic are not limited to Asian cuisines.

    A Magic Ingredient

    Chef Koji's Kitchen

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    Making stuff is fun

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    We provide high quality koji ingredients
    to help with your fermenting and cooking projects.

    Oryza Guru Shop

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    About Oryza Guru

    Rice terrace in the mountainous area

    Meet Oryza Guru

    At Oryza Guru, our passion is to explore the innovation of traditional koji fermentation in contemporary American cuisine. Thank you for your interest!

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