A Modern Japanese Approach to Plant-Based Umami.

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Deep flavor without heaviness.
Crafted with rice koji to elevate vegetables naturally.

Products：Not just a seasoning — a fermentation you cultivate.

ONION KOJI

Grow Your Own Japanese Koji Seasoning

Add water and nurture it.
As it matures, it transforms into a living onion koji — developing natural sweetness and deep umami.

Use it as a clean, plant-based alternative to bouillon. It builds a rich, savory base without animal stock or additives.

Perfect for:

  • soups and broths

  • roasted vegetables

  • sauces and dressings

A living seasoning you cultivate at home.　You can get it here.

SPICE KOJI

Grow Your Own Fermented Spice Blend

Add water and allow it to mature.
As it develops, warmth and umami unfold naturally.

It brings a restaurant-level depth to everyday plant-based dishes.
Layers of flavor emerge effortlessly — the kind of finish you taste in professional kitchens.

Ideal for:

  • stews

  • stir-fries

  • grains

  • plant-based proteins

Not just seasoning — fermentation you participate in. You can get it here.

Why It’s Different

In a world of shortcuts and additives, we return to fermentation as a slow craft. Vegetables come first. Koji builds depth gently and naturally. As you grow it at home, flavor develops without heaviness — supporting a lighter, more mindful way of cooking.

You can find more on my instagram or online store.

How To Grow KOJI

  • Add Water

    Add 120cc of water to 100g of KOJI, mix well, put the lid on, and store at room temperature away from direct sunlight.
    *If the room temperature exceeds 35°C for a long period of time in the summer, we recommend storing it in a cool place such as the refrigerator during that time.

  • It may feel a little dry like this right after you add the water, but that's okay.

  • Mix Once A Day

    Mix well once a day.
    ↑Photo from the next day. It's still a little dry...

  • Ready When Koji Softens

    After 3 to 7 days, when the koji has softened and has a consommé-like aroma, it is ready

What I DO

I offer fermenting experience for those who are interested in or already enjoy the “fermenting life” all over the world. Appreciating what the nature and the culture of our country have given us, I share the genuine experience in a suburb of Tokyo. All classes are universal, vegan and organic.

“The fermentation power of koji, Japanese food's secret ingredient” / Japan Times Dec 17th 2019

“Why Japan's favorite fermented paste may hold the key to a low-carbon diet” / Japan Times January  25th 2023

Classes

MISO making and MISO Lunch / Half a Day Class

The Miso class is held all around year, but recommended in Winter. It starts with sit-down lecture that you learn Miso, how it is made and about the crucial role in our food culture, followed by hands on making of Miso and Miso meal on a table. You will gain the essential skill of making Miso and learn further fermentation process and how it plays an essential role in Washoku. At the end you will go home with all the info and inspiration, and of course a pack of Miso that is to be ready in a year. If you are a tourist in Japan, you can bring the pack to your home country too.


*Please inquire via e-mail.

Magical Seasonings with KOJI and Lunch /Half a Day Class

In this class, you make your choices of seasonings made from KOJI, a traditional Japanese fermented food , followed by meal cooked with your choice of seasonings on a table. The choices are; Onion Koji, Shio Koji, Garlic Koji, Ginger Koji and Spice Koji.

The KOJI sesonings can be used in any kinds of cuisines, Japanese, Chinese, Vietnamese, Italians, French, and any others, instead of consomme or any other soup base. Not only do they taste great, but it is also a natural seasoning that is gentle on the body as the plentiful enzymes help to promote digestion and expected various health benefits.


*Please inquire via e-mail.

Contact

fumie.nakajima.info@gmail.com