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Shoujia Koji

Shoujia Koji

コトブキヤコウジ
Vendor
壽家糀
A homemade koji shop that originated in Hayama Town. A special koji seasoning made with carefully prepared raw koji. Start your intestinal activity life with a spoonful that is easy to incorporate every day.

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About the brand

A homemade koji shop that originated in Hayama Town. A special koji seasoning made with carefully prepared raw koji. Start your intestinal activity life with a spoonful that is easy to incorporate every day.
1
We use carefully prepared homemade koji to make koji seasoning and sell it.
2
We also make original koji seasonings from basic salt koji and soy sauce koji.

More about the Brand Owner

千葉千壽子

チバ チズコ

We are active mainly in Hayama Town, Kanagawa Prefecture. "Koji Tradition Meister" makes homemade raw koji from rice and sells it at marches and online shops. We also hold okara miso making lessons where you can make miso using okara and learn it in a fun way, and we are also active as an "okara revitalization producer".
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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Koji Koji began with the desire to deliver a life that is in good condition for mind and body through daily meals.
　
Even in your busy life, I want you to incorporate something that is easy to eat and is gentle on your body. With this in mind, we carefully prepare koji seasonings using homemade koji one by one.
　
By incorporating fermentation into my life, I have simplified my meals, made cooking fun, and been able to be gentle on my body.
　
"I want to build a body that does not rely too much on medicine", "a fermented life", and "I want to deliver something that I can recommend from the bottom of my heart". I want to deliver it in a way that is not special, but can be continued naturally at the daily table. That's what I do.

What are we doing?

Koji Koji focuses on the production and sale of koji seasonings using homemade koji, and is engaged in activities to make fermentation more accessible.
　
In addition to standard seasonings such as salt koji, soy sauce koji, and onion koji, fermented seasonings that are easy to incorporate into daily cooking are prepared by hand one by one.
　
In addition, we hold classroom lectures where you can learn about fermentation from the perspective of the SDGs in lessons where you can make miso using okara, and hold koji seasoning workshops to convey that "fermentation is not difficult, but something that enriches our lives."
　
In addition to Japan, we have been participating in events and holding workshops to spread koji culture in the United States in September 2025.

Commitment to the product

At Kojie Koji, we use homemade koji that is carefully hand-prepared from rice to make koji seasoning that values the original deliciousness and nutrition of koji.
　
In order to continue to use it on the daily dining table, we use ingredients as simple as possible (no additives) and value the taste that blends naturally with the food.
　
With the desire to change the image that fermented foods are good for the body but seem difficult, we aim to make seasonings that are easy for anyone to use and fun to cook.
　
In addition, by carefully preparing products by hand, we try to create warm products.

Who are supporting us?

Koji Koji's products are supported by those who want to value their daily meals and those who are conscious of a body-friendly lifestyle.
　
In particular,
　
・Those who want to make cooking easier and more delicious ・Those who want to incorporate fermented foods into their lives ・Those who want to choose additive-free and natural seasonings ・Those who want to take care of the health of their families ・Those who want to make meals that are gentle on the body even when they are busy
　
It is used by many people.
　
In addition, at the workshop, we have received comments such as "fermentation has become more accessible," "the hurdles of cooking have been lowered," and "cooking every day has become more enjoyable."
　
Koji Koji wants to be a presence that gently accompanies our daily lives.
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