After disappearing from Japanese cooking over a 100 years ago, the recipe for Shio-koji was rediscovered by a family business koji producer.
Here you’ll find a list of current retailers, plus events and fairs Van Koji will be attending with all our product offerings.
Learn how easy it is to set aside a batch of ground soy bean, salt, and kome koji that will become the best miso soup you ever had.
Vankoji Founder, Tonami, began selling Shiokoji in 2013 at the Nikeii Japanese culture center. She discovered Shiokoji while making her own koji (a powdery fungus grown on rice) for home made miso-paste. After reading about shiokoji’s popularity back in her homeland, Tonami decided to introduce it to local Japanese.
Since 2013, Vankoji has been producing and selling Shiokoji and other koji based seasonings at craft fairs and festivals.
Every year, sales has grown as more and more people from different nationalities enjoy this product in their every day cooking.
