about enzymes

Koji or Aspergillus oryzae are the names for a noble fungus that has helped ferment various ingredients for thousands of years, giving them, for example, the umami flavor, delicate tenderness, or sweetness without added sugars.

Koji is used in Asia, especially in Japan, in the production of miso, soy sauces, sweet amazake puddings, shiokoji meat marinades, and even in the production of sake. All of this is possible thanks to the many valuable enzymes it produces during its growth on rice or other cereals on which it is cultivated. And these enzymes, which are among other things, part of various commercially offered enzyme preparations and nutritional supplements, we process into different forms and different flavors so that they can serve you in both home and professional kitchens.

 

But it doesn't end with fermentation. Not only the diverse range of enzymes but also other substances with prebiotic effect that koji can produce open up completely new possibilities in supporting digestion and care for the intestinal microbiome. We participate in development of laboratory isolation methods to get the best from our enzymatic rice and this unique extract is the key ingredient for the very new segment of enzymatic food.