Why Koji?

Our fridge is stocked with homemade shoyu, onion, garlic, and ginger koji - simple seasonings made from rice koji, salt, and fresh aromatics (or naturally brewed soy sauce). Unlike store-bought sauces and powders, these are fermented with trusted, whole ingredients and free from additives, preservatives, or artificial flavorings. This is all I use now to season Kenzo’s food.

Koji does more than season: it’s amazing for tenderizing and marinating meats, helping them turn juicy and flavorful. Even just a tiny spoonful adds incredible depth to vegetables, soups, and grains. Fermentation not only unlocks natural umami, but also makes nutrients more digestible, supporting gut health and flavor development in a gentle, natural way. For kids and toddlers, that means bold taste without the junk.

Featured

Shoyu Koji

Shoyu koji is my secret weapon for making toddler meals flavorful. This natural Japanese seasoning is packed with umami and enzymes that make food easier to digest. Easiest one to make!

Ginger Koji

Ginger koji is a natural, lightly fermented seasoning that supports digestion and adds gentle warmth to toddler meals. Add it to meatballs, congee, or soups.

Garlic Koji

Garlic koji is a gentle, fermented paste that adds natural umami to baby and toddler meals. No additives, just enzymes, garlic, salt, and rice koji.

Onion Koji

The best substitute for consommé. Onion koji is a sweet, enzyme-rich seasoning made with blended onions and rice koji. It’s the perfect toddler-safe flavor booster for porridge, pasta, or soups.