Koji is the secret ingredient in Japanese cooking that works as a marinade or as a salt substitute to tenderize and bring out the natural flavors of the food it’s paired with. Kan Koji Paste is a type of rice miso/paste made by combining steamed glutinous rice and salt with koji, a traditional Japanese fermenting microorganism commonly found in soy sauce, rice vinegar, and sake. “Kan” refers to the bitter cold of winter as it is typically made during the winter months in Japan’s northern Tohoku region. Adding steamed glutinous rice, harvested in Akita from Ando Jyozo’s own fields, gives this paste a thicker, stickier texture and a sweetness that perfectly complements the salt. Naturally brewed for over a year, this Kan Koji Paste has a delightfully mellow, fermented flavor.

Founded in 1853, Ando Jyozo has been naturally brewing soy sauce, miso, and other fermented products for generations. With such a long history, the company’s warehouses and brewing facilities have even been named tangible heritage properties and have remained unchanged since the Meiji Era. The company’s skilled artisans continue to create small batches by hand.

Suggested uses: This all-purpose, umami-rich seasoning works wonderfully as a marinade for meat, poultry, seafood, and vegetables, especially when grilling. To make tsukemono (Japanese pickles), coat sliced vegetables of your choice (Eg. cucumbers, radish, or cabbage) with kan koji paste and refrigerate overnight. Can also be used in salad dressings and dipping sauces as a salt substitute for a touch of salty umami!
Storage: Refrigerate after opening.

DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

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