Who We Are
We are a Rotterdam-based company specializing in traditional koji-making techniques, utilizing wooden steamers and trays. Primarily, we produce koji, miso, koji seasoning, and amazake, but we also conduct workshops on koji-making, miso, soy sauce, and other related topics.
Nature's Sustainable Superfood
Discover the powerful benefits of Koji, an ancient Japanese ingredient that has been transforming the way we think about food and sustainability. Koji is a type of mold grain, essential in the production of Miso, soy sauce, Sake, and Amazake. Aspergillus Oryzae, the Koji mold, is the powerhouse of enzymes that unlocks the hidden nutritional potential of grains. Not only does Koji provide an array of health benefits, but it also contributes to a more sustainable and eco-friendly lifestyle. Rich in essential nutrients, vitamins, and minerals, Koji nourishes your body while supporting a strong immune system and promoting digestive health. By incorporating Koji-based seasonings into your meals, you can create simple yet delicious dishes that minimize the need for animal-based products. Koji's remarkable enzymatic properties make it an ideal choice for health-conscious and environmentally aware consumers. Through its use, you can reduce your environmental footprint while still enjoying flavorful, nutrient-dense cuisine. Experience the magic of Koji and embrace a lifestyle that supports your health and the planet's well-being. Once Koji enters your life, it's here to stay.
We have become increasingly concerned about animal cruelty, global warming, environmental pollution, and the damage food can cause to human health in recent years. We realized that our daily choices could harm the planet, animals, and people due to a lack of knowledge, potentially jeopardizing the future of our children. Since then, we have chosen to live ethically, ceasing the consumption of animal products. We believe that even small actions can contribute to a better planet and a brighter future for our children. Hiroki, the founder of CHORO KOJI FERMENTATION, previously worked for an infrastructure company in Japan. While stationed in the Middle East during his career, he experienced extremely hot summers and realized the severity of global warming. As he delved into the statistical data on global warming, he was shocked to discover that animal agriculture accounts for approximately 15% of greenhouse gas emissions. Consuming animal products directly contributes to harming the planet, which is essentially our spaceship. As he studied food and nutrition due to the change in his diet, he encountered microbes and koji. He was instantly captivated by koji and learned the koji philosophy and techniques from Nakaji, a former sake brewer and current head of the Koji Academy in Japan.
We use the grains within the Netherlands or EU countries and sell the fermented seasoning also based on the weight in the market and several stores.
No animal products are used in our products.
If we optimize the ability of microbes, the seasonings do not require any additives to add flavor or taste. So we sticks to natural fermentation.
Grain needs healthy soil and the healthy soil leads to a better future planet for the next generation.