Today Good Eating interviewed with “KOJI Factory” in Sapporo, Hokkaido Japan.
Located in Maruyama high-end shopping area.
KOJI is one of the key seasonings in Japanese cuisine, which is made from malted rice by fermentation process.
As fermented rice gives deep taste, KOJI as seasoning had been used for daily cooking in main-island-Japan since ancient time.
About 300 years ago in Edo period, some distributors started to sell KOJI with branding strategy, since then KOJI has become more established as seasoning in real.
However it was only in 2006 when KOJI became acknowledged by the nation as “National bacteria”.
With a boost of KOJI boom in food industry since 2016, Shio-KOJI (malted rice with salt), became popular seasoning again, all over Japan.
KOJI factory is a charming and a welcoming Café with workshop facility in backside of the shop.
Various yummy drinks are offered in the Café, all in-house made in the shop.
When you go to visit Sapporo, KOJI factory is one of the nicest sites for every food lover.
KOJI factory is the inventor of creative ways of eating and drinking KOJI, although KOJI was only known as ingredients into Miso soup before in Hokkaido.
At KOJI factory, theose creative recipes are all created by CEO and Shop Manager.
Representative bestseller is Chai-Tea KOJI drink with an accent of Ginger flavor, popular in winter.
The recipe is composed of Chai-Tea, Soybeans, Sweet KOJI Sake, and a little of gingers.
Outstanding spicy flavors make customers warm from cold weather, feel home and so happy.
In coming March, Sakura KOJI Latte/Smoothie to be launched in store, said Ms. GOTO.
Mixed-berries KOJI smoothie (mixed berries and KOJI) is most popular in summer time.
Another specialty is Vegetable mixed KOJI drinks.
I guess you may come to this Café everyday to take different drink!
In your home cooking, there are three recommended selections of KOJI seasonings.
Soy sauce KOJI
It can be used as marinade liquid for Tuna Sashimi, Roasted Beef, or deep-fried Chicken, or whatever food you like.
Slightly sweet flavor of KOJI and its enzyme will make the raw materials softer with richer flavor.
A spoon of KOJI can make the food taste better. Let’s try it!
At KOJI factory, CEO Ms. SASAYAMA and Shop Manager Ms. GOTO always welcome customers who come by to enjoy good drinks and foods.
Left: Ms. GOTO (Manager) & Right: Ms. SASAYAMA (CEO)
Address: GF, UraSando Haitsu, 1-33, Minami (South) 2, Nishi (West) 27, Chuo-ku (Central district), Sapporo-city
LINK of Facebook Page
LINK of shop website
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