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Alimossum. Koji Lab

Alimossum. Koji Lab

アリモッサム。コウジラボ
Vendor
アリモッサム。
A koji brand born from 11 years of practice in cooking classes. We will accompany you on your daily dining table and deliver fermentation wisdom that can be used in home cooking.
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About the brand

A koji brand born from 11 years of practice in cooking classes. We will accompany you on your daily dining table and deliver fermentation wisdom that can be used in home cooking.
1
[Carefully selected domestic ingredients] Since these seasonings are used daily, the top priority is the safety of the ingredients. We use only domestic ingredients whose quality has been checked.
2
[Carefully crafted one by one using non-heating methods] To deliver the umami and flavor created by fermentation, we finish everything from preparation to completion without applying heat.
3
[Slowly aged for rich and deep flavor] By preparing the environment and aging slowly, you can achieve a smooth, mellow texture without sharp edges and deep richness.

More about the Brand Owner

斎藤ともこ

Tomoko saito

[Wakayama & Yamaguchi] Classes now open at two locations 𓂂𖡼𓎩𓌉𓇋 Home-cooked meals made with fermented seasonings and medicinal cuisine Easy and simple recipes that even beginners can continue with On days when you're completely unmotivated, or on busy days, You can think, "This can be done." We share how to make meals.
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Learn more about this brand

Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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The reason why I started "Alimosum Koji Lab" was because I wanted to make my daily dining table more natural and gentle. The main reason why I became interested in fermentation and koji was because I started to think about the health of myself and my family. In your busy life, you want to incorporate things that are good for your body without taking any effort, but you don't want to rely on additives or preservatives. When I was having such a conflict, I encountered Wakayama's fermentation culture and the wisdom of koji, and I was moved by its depth and gentleness.
　
　
Fermentation is not just for special people, but for anyone who can continue it without difficulty in their daily lives. That's why we wanted to deliver seasonings that are gentle on the body by simply mixing, pouring, and pickling.
　
　
The power of fermentation goes beyond mere seasoning and is wisdom that regulates our lives and minds. For more than 10 years, we have held cooking classes using fermented seasonings to more than 16,000 people, and we have shared the changes and joys that fermentation brings with many people.
　
　
At "Alimossum Koji Lab", we aim to reconstruct Wakayama's traditional fermentation techniques in a way that suits modern kitchens, and to ensure that everyday meals are naturally delicious and can be eaten with peace of mind. Taking care of yourself and your family starts with taking care of your food. With this in mind, we hope to continue to connect the power of fermentation with the warmth of human hands and become a brand that is close to each person's life.

What are we doing?

At Alimossum Koji Lab, we have several important concepts to bring the wisdom of fermentation to the modern kitchen.
First of all, because it is a seasoning that is used every day, we prioritize the safety of the ingredients. Only domestic rice, koji, vegetables, and soy sauce that have been confirmed for quality are used. All of these are important ingredients that serve as the basis for fermentation, so we select them without compromise. We aim to be a seasoning that is not for special occasions, but for making everyday meals naturally delicious.
　
Also, fermentation is a taste created by time. By not rushing, preparing the environment and aging slowly, it creates a roundness without corners and a deep richness. Just adding a spoonful determines the taste, and even if you don't have to layer multiple broth or seasonings, you can get a satisfying result with simple cooking. Even on busy days, if you keep it in your refrigerator, you can easily prepare healthy meals.
　
　
In the manufacturing process, we are particular about non-heating preparation. This is because we want to deliver the flavor and flavor produced by the enzymes and fermentation of the koji as they are. It is not a taste that is prepared by heating, but a soft and natural richness created by time and fermentation. This kind of attention to detail is the reason why even if you are not good at cooking, it is much easier to prepare your usual dish.
　
From the perspective of the SDGs, we protect the local Wakayama fermentation culture and value the sustainable production background.

Commitment to the product

All of Arimossum's products are committed to making the most of natural ingredients and the power of fermentation to bring kindness and richness to the daily dining table. The main products are three types: "soy sauce koji", "salt koji", and "onion koji". Here are the characteristics of each and how to use them.
　
　
First of all, "soy sauce koji" is a seasoning made by slowly aging domestic soy sauce and koji without heating. It has a low salt content, a mellow richness, and a natural umami flavor. It can be used not only as a seasoning for meat and fish, but also as a substitute for stir-fries, dressings, and natto sauce. It is popular because just adding a spoonful determines the taste and brings the whole dish together.
　
　
"Shio koji" is a versatile seasoning prepared only with rice koji and salt. The enzymes in the koji soften the food and bring out the umami and sweetness. It is used in a wide range of dishes, such as marinating meat and fish, pickling vegetables, and seasoning boiled eggs. It is easy to use even for beginners, additive-free, and gentle on the body.
　
　
"Onion koji" is a mild seasoning that combines the sweetness of onions with the umami of koji. Whether it's stir-fries, dressings, or soups, it can add richness and depth to your dishes. All products are carefully refrigerated using a non-heating manufacturing method that makes use of enzymes and flavors as they are. The shelf life is long - 6 months.
　
Customers who have actually used the restaurant have commented that "the taste is determined just by pouring it on grilled meat," "it is excellent just by stir-frying it with vegetables," and "the whole family was captivated." All products are indispensable in your daily kitchen, combining ease, deliciousness, and security.

Who are supporting us?

"Alimosum Koji Lab" is supported by people of all generations and lifestyles. The main target audience is mainly women in their 30s and 60s, who are concerned about their health and family diet, who want to incorporate good food even when they are busy, and those who are not confident in cooking. It is also chosen as a gift for men who are working alone or for family members who live far away.
　
Many actual buyers have commented, "The taste is determined just by pouring it on grilled meat," "It's excellent just by stir-frying it with vegetables," "The whole family was captivated," and "I'm worried about not having stock." In particular, the fact that it uses only domestic raw materials without additives or preservatives, and the peace of mind that it can be carefully delivered in refrigeration is highly praised.
　
　
Even in wholesale stores and online shops, it is favored by natural and organic customers, with 95% saying they would like to buy again. We will continue to be close to those who want to cherish their daily dining table.
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