JAPANESE HOME COOKING CLASSES

Authentic Japanese cooking classes in Lake Forest, CA. Learn dashi, koji, and gut-healthy recipes in small, hands-on group sessions. Perfect for beginners & food lovers.

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KOJI AND MORE BLOG

How to Make Japanese Dashi (Kombu & Dried Sardines) 🇯🇵

How to Make Additive-Free Dashi with Kombu & Dried Sardines (Niboshi)

Learn how to make additive-free Japanese dashi using kombu and dried sardines. A simple, mineral-rich, gut-friendly broth that enhances flavor naturally.

Hitomi

5 days ago3 min read

Beyond Soybeans: Soy-Free Miso - How to Make Chickpea & Azuki Miso Recipes

Beyond Soybeans: Soy-Free Miso - How to Make Chickpea & Azuki Miso at Home

Miso doesn’t have to be made with soybeans. In this guide, learn how to make two unique homemade miso variations using chickpeas and azuki beans. Both recipes follow the same traditional fermentation principles using koji and salt while offering different flavors and gut-health benefits. I also share tips on using sake lees to protect your miso during fermentation and why saving the bean cooking liquid adds extra flavor and nutrition.

Hitomi

Mar 76 min read

Homemade Japanese Miso from Scratch: Traditional, Gut-Friendly, and Easier Than You May Think

Learn how to make traditional Japanese homemade miso using soybeans, koji, and natural fermentation. No additives, no artificial heating, gluten-free, and vegan! A gut-friendly, deeply flavorful staple you can make at home.

Hitomi

Feb 117 min read

DISCOVER THE KOJI AND MORE

Welcome to Koji and More — where Japanese fermentation meets gut-friendly living.

>> About KOJI and More

OUR MISSION

“To inspire individuals to embrace the wisdom of traditional Japanese food culture, gut health, and mindful living for a healthier and happier life.”

Additive-Free Japanese Awase Dashi at Home 🇯🇵✨

You don’t need store-bought broth.

With just kombu and dried sardines (niboshi), you can create a deeply flavorful, mineral-rich dashi at home — simple, clean, and incredibly nourishing.

Once you start making your own dashi, it becomes a daily habit.

🥣 Ingredients (Serves ~2)
• 600 ml water
• ~4 dried sardines (head & guts removed)
• 5 g kombu

👩‍🍳 Instructions [heated version for deeper flavor]
1. Add water, kombu, and dried sardines to a container. 2. Let sit for at least 30 minutes
3. Heat over low heat.
4. Remove kombu just before boiling.
5. Simmer for 5 minutes.
6. Remove sardines.
7. Skim off any foam or impurities.
8. Your dashi is ready.

💡 Tips
- Cold brew option: refrigerate 12–24 hours for a lighter flavor
- Removing heads & guts prevents bitterness
- Gently wipe kombu instead of washing

🌱 Gut Health Benefits
✅ Kombu – rich in minerals + soluble fiber (supports digestion)
✅ Dried sardines (niboshi/iriko) – provide amino acids and natural umami compounds
✅ Natural dashi – free from additives, supports a cleaner diet
✅ Warm broth – gentle on digestion and helps nutrient absorption

Simple ingredients.
Deep umami.

This is the foundation of Japanese cooking — and a powerful step toward a more natural, gut-friendly kitchen.

Save this recipe and start making your own dashi at home.
Follow for more traditional, gut-friendly Japanese cooking.

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無添加で作る本格だし 🇯🇵✨

市販のだしに頼らなくても、昆布と煮干しだけで旨みたっぷりのだしが簡単に作れます。

一度作ると、毎日の習慣にしたくなる美味しさです。

シンプルな材料で、体にやさしい本物のだし。

毎日の料理が変わります。

保存して、ぜひおうちで試してみてください。
本当に美味しいですよ！

腸活レシピをもっと知りたい方はフォローしてくださいね✨

#japanese_food #guthealth #japanesecooking #misobroth #dashi

🚨UMAMI ALERT🚨

Clam Miso Soup ✨ - a slightly luxurious, deeply nourishing miso soup made with the natural umami of clams.

You don’t need complicated ingredients — just let the clams do the work.

Clams release a rich, mineral-packed broth that pairs beautifully with miso and supports overall gut health.

Clams are rich in minerals like zinc and iron, supporting metabolism and gut function!

🥣 Ingredients (Serves 2)
• 10–12 clams
• 600 ml water
• 3 g kombu
• ~1 Tbsp miso (adjust to taste)
• Chopped green onions (optional)

For sand removal:
• 600 ml water + 1.5 Tbsp salt

👩‍🍳 Instructions
1. Soak clams in 3% salt water, cover, and rest for 30 minutes in the dark.
2. Soak kombu in water for 30 minutes.
3. Rinse clams thoroughly under running water.
4. Add clams to kombu water and heat over medium heat.
5. Once boiling starts, remove kombu.
6. Cook until clams open (about 1 minute), Skim off any foam or impurities that rise to the surface, then turn off heat.
7. Dissolve miso gently.
8. Serve with chopped green onions.

✨ Conclusion
A simple bowl, but full of depth.

Natural umami, minerals, and fermentation — all working together to support your gut health.

Save this recipe and try it for your next miso soup rotation.
Follow for more gut-friendly Japanese recipes 🇯🇵✨

#guthealth #miso #misosoup #japanesefood #japan

Double Seaweed Miso Soup — Ready in 5 Minutes 🇯🇵

This is one of the simplest miso soups you can make — but it’s incredibly powerful for your body.

Made with two kinds of powerful seaweed, “aosa” and “tororo kombu”, this soup is rich in:
✔ Minerals from sea vegetables
✔ Soluble fiber (alginate & fucoidan)
✔ Gut-supportive compounds

These nutrients can help support:
✔ Digestion and regularity
✔ Healthy blood sugar balance
✔ Cholesterol management
✔ Reducing bloating and water retention

And the best part?
You can make it in just 5 minutes, even for one serving.

Perfect for busy mornings when you still want something warm, nourishing, and light.

🥣 Ingredients (Serves 1)
• 280 ml dashi (soup stock)
• 1/2 Tbsp miso
• ~3 g aosa (or toasted nori)
• ~5 g tororo kombu
• Chopped green onions

Instructions
1.　Add aosa and tororo kombu to a bowl.
2.　Prepare miso soup by dissolving miso into warm dashi.
3.　Pour into the bowl and finish with green onions.

Simple. Mineral-rich. Gut-friendly.

This is the kind of miso soup you’ll want to enjoy every day 💛

#miso #guthealth #japanesefood #misosoup #koji

We had such a fun Saturday morning at our Japanese Breakfast Cooking Class here in Orange County ☀️

In this small-group class, everyone learned how to make their first Japanese-style omelette — and everyone did an amazing job!

After cooking together, we sat down to enjoy the meal, shared lots of laughs, and experienced how simple ingredients with koji-based seasonings can create food that is both incredibly delicious and nourishing.

Thank you to everyone who joined — it was such a joy to cook with you 💛

If you’d like to join a future class, visit our website at Kojiandmore.com!

#JapaneseCookingClass #OrangeCountyCA #FermentedFoods #JapaneseBreakfast #KojiAndMore

Soft Poached Eggs — my favorite protein boost 🥚

One simple habit that supports gut health:
adding enough protein to everyday meals.

Protein helps maintain the gut lining, supports metabolism, and keeps you satisfied longer.

That’s why I often keep a batch of soft poached eggs ready in my refrigerator. They’re incredibly versatile and instantly upgrade many dishes.

I usually prepare several eggs at once and keep them in the fridge for up to 4 days.

Easy Poached Egg Method
1. Bring plenty of water to a boil.
2. Turn off the heat.
3. Gently add eggs to the pot.
4. Leave them in the hot water 15–18 minutes (uncover) depending on your preferred softness.
5. Immediately transfer the eggs to an ice bath (a bowl of ice and cold water). This quickly stops the cooking and prevents overcooking.

I personally like them very soft, so I remove mine around 16 minutes.

Ways I Use Poached Eggs

🥣 Miso soup – add the egg after pouring the soup into a bowl and break it right before eating.

🍚 Natto rice – top natto rice with green onions, soy sauce koji, and a soft poached egg.
Or simply place the egg on warm rice.

🥗 Salads – a soft poached egg adds richness and protein.
Here I paired it with a salmon salad and koji-based dressing.

Small additions like this can make a big difference for protein intake and gut health.

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やわらかポーチドエッグ (温泉卵）🥚

腸の健康を考えるとき、毎日の食事でしっかりたんぱく質を摂ることはとても大切です。

たんぱく質は腸の粘膜の維持や代謝をサポートし、満足感も高めてくれます。

私はまとめて作って、冷蔵庫に3〜4日分ストックしています。

いろいろな料理にすぐ使えて、とても便利です。

作り方はとっても簡単！お湯を沸かしたら火を止め、卵をそっと入れたら蓋をせずそのまま15分から18分ほど置き、氷水（氷＋冷水）に移したら出来上がり！

私はとろとろが好きなので、約16分で取り出します。

使い方は無限！🥣 味噌汁に、🍚 納豆ご飯に、シンプルに温かいご飯に、🥗 サラダに、パスタにのせるだけ◎

こうした小さな工夫が、たんぱく質摂取と腸内環境のサポートにつながります。

🔥 AZUKI MISO?! Soy-Free Homemade Miso in Just 1 Month!

Did you know miso doesn’t have to be made with soybeans?

If you’re soy-sensitive or just curious about new flavors, this azuki bean miso might surprise you. It ferments in as little as one month — and I’m honestly SO excited to taste how it turns out!

🫘 Ingredients (Makes ~1.9kg)
• 800g cooked azuki beans (Hokkaido preferred)
• 650g dried koji (fresh if available)
• 200g natural sea salt
• 200ml azuki cooking liquid

Mold Prevention Option 1:
• 100–120g sake lees paste

Mold Prevention Option 2:
• 20g sea salt
• ½ tbsp sake (spray bottle)

🥣 Basic Instructions
1. Boil and drain pre-washed azuki once.
2. Pressure cook 25 min (until mashable).
3. Separate beans & cooking liquid (don’t discard liquid).
4. Mix salt + koji separately.
5. Mash warm beans.
6. Mix in salt-koji thoroughly.
7. Add liquid until earlobe-soft texture.
8. Form tight balls & pack firmly.
9. Cover surface (sake lees or salt + sake).
10. Seal & ferment at least 1 month.

Refrigerate once it reaches your preferred flavor to slow fermentation.

⏳ Aging Experiment
1 Month – Fresh & light?
3 Months – Balanced?
6 Months – Deep & dark like traditional miso?

I’m testing all three!

💬 Would you try soy-free miso?

Follow for more traditional & new Japanese fermentation recipes 🌾✨

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🔥 小豆味噌？！大豆なしで1ヶ月から楽しめる味噌作り

味噌は大豆だけじゃないって知っていましたか？

大豆が苦手な方やアレルギーの方にも朗報✨
今回は小豆で作る味噌に挑戦しました。

1ヶ月から楽しめる発酵味噌です。

1ヶ月・3ヶ月・6ヶ月
味の変化を試します✨

フォローして続編をお楽しみに！

Super Gut-Friendly Creamy Miso Dressing 🥗✨

This dressing contains triple probiotics:
• Miso
• Greek yogurt
• Sweet koji (amazake)

Fermented foods + beneficial bacteria + natural enzymes = powerful support for your gut microbiome.

Unlike store-bought dressings, this is:
✔ Additive-free
✔ Zero artificial flavors
✔ No preservatives
✔ Naturally sweetened (amazake or honey)

It’s creamy, slightly tangy, lightly sweet, and deeply savory — thanks to fermentation.

Highly recommend using homemade mayo for the cleanest ingredients (check my other reel for the recipe 👀).

🥣 Dressing Ingredients:
• 1 tsp miso
• 1 tbsp Greek yogurt
• 1 tbsp sweet koji / amazake (or honey)
• 1.5 tbsp homemade mayo
• 1/2 tsp rice vinegar

Mix well until smooth and creamy.

Perfect on:
Salmon salad, steamed vegetables, grain bowls, or even as a dip.

Simple ingredients. Traditional fermentation. Modern gut support.

#GutHealth #FermentedFoods #MisoRecipe #HealthyDressing #Koji

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腸にやさしい✨クリーミー味噌ドレッシング 🥗

このドレッシングはトリプル発酵のチカラ。
・味噌
・ギリシャヨーグルト
・甘麹（甘酒）

発酵食品＋善玉菌＋酵素で、毎日のサラダが“腸活メニュー”に変わります。

市販のドレッシングと違って、
✔ 添加物なし
✔ 人工香料なし
✔ 保存料なし
✔ 自然な甘み（甘麹 or はちみつ）

コクがあってクリーミー。
ほんのり甘くて、やさしい酸味。
発酵の旨みがしっかり感じられます。

今回はミックスグリーン＋トマト＋アボカド＋サーモン＋ローストくるみに合わせました 🐟🥑

マヨネーズはぜひ手作りで。
（レシピは別リールにあります👀）

🥣 材料
・味噌小さじ1
・ギリシャヨーグルト大さじ1
・甘麹（甘酒）大さじ1（なければはちみつでもOK）
・手作りマヨネーズ大さじ1.5
・米酢小さじ1/2

よく混ぜるだけ。

シンプルだけど、体が喜ぶ一皿に。

✨ Soy-Free Miso? Yes, It’s Possible.

If you avoid soy or have a soy allergy, this is for you.

This creamy chickpea miso is naturally sweet, rich, and deeply satisfying. Once you taste it, you may never go back.

Fermentation isn’t just about flavor — it’s about transformation.

🌿 Gut Health Benefits
• Rich in beneficial probiotics (after fermentation)
• Supports digestion and enzyme activity
• Contains fiber + plant-based protein
• Promotes microbial diversity

🫘 Ingredients
- 400g dried chickpeas (≈1kg cooked)
- 250g natural sea salt
- 800g dried koji (fresh if available)
- 300ml chickpea cooking liquid
- 20g salt (for surface)
- Sake (for spraying)

This miso is slightly sweeter and creamier than traditional soybean miso because it contains a higher percentage of koji. I increased the koji ratio while keeping the salt level at 12% to ensure safe fermentation. This miso is perfect for soups, dressings, marinades, and spreads.

Fermentation teaches patience.
Flavor rewards it.

Follow @kojiandmore to watch the fermentation journey.
Save this recipe for later.
Share with someone who can’t eat soy 💛

✨ 大豆なしでも味噌は作れます！

大豆が苦手な方や大豆アレルギーの方へ。

ひよこ豆で作る味噌は、甘みがありクリーミーで、一度食べるとやみつきに。
このレシピでは麹を少し多めにして甘めにしていますが、お好みにより量を減らしたりしてみてください。

発酵は、ただの保存方法ではなく「変化」のプロセスです。
6ヶ月後が楽しみですね！

🌿 腸活メリット
・発酵による善玉菌サポート
・消化を助ける酵素
・豆より消化しやすい
・食物繊維＋植物性たんぱく質
・腸内環境の多様性をサポート

👉 発酵の様子は @kojiandmore でシェアしていきます。
保存して後で作ってみてくださいね。

Natto 101 🇯🇵✨

Natto is one of Japan’s most powerful gut-supportive foods.

It contains:
✔ Bacillus subtilis (納豆菌)
✔ Natural probiotics
✔ Prebiotic fiber
✔ Enzymes formed during fermentation

That’s why it’s considered a functional food in Japan.

But here’s the mistake many people make:
❌ Using the packaged sauce.

Many commercial natto brands include seasoning packets with additives, processed sugars, and flavor enhancers.

Instead, try this:
🫘 Ingredients (1 serving)
• 1 pack natto
• ½ tsp soy sauce koji
• ½ tsp sweet koji (amazake paste)
• Warm rice
• Chopped green onions (optional)

Mix at least 30 seconds until thick and fluffy.

✅ Soy sauce koji adds deep umami.
✅ Sweet koji balances naturally.

If you don’t have koji:
Use soy sauce + a small pinch of brown sugar.

In my recipes and cooking classes, we skip processed seasoning packets and use natural fermented condiments instead — for better flavor and better gut support.

Upgrade your natto 💛

Triple Protein Miso Soup 🇯🇵✨

Miso paste + tofu + egg.
~12g protein per bowl.

Many people think Japanese breakfast is light — but when built intentionally, it can easily support your protein needs.

This miso soup alone gives you over 10g of protein.

🥣 Triple Protein Miso Soup (2 servings total)
- 2 eggs → ~12 g
- 1/4 pack tofu (~75 g) → ~6–7 g
- 1.5 Tbsp miso → ~3 g
- Dashi/seaweed/green onion → ~1 g

≈ 22–23 g protein (entire pot)
≈ 11–12 g per bowl

Pair it with salmon, natto, or bean dishes, and you can reach 45–55g naturally.

No powders.
No extremes.
Just traditional food.

#misosoup #fermentedfoods #japanesefood #breakfast #protein

トリプルたんぱく質味噌汁 🇯🇵✨

味噌＋豆腐＋卵。
1杯あたり約12gのたんぱく質。

「和朝食はタンパク質不足」と思われがちですが、少し意識するだけで、しっかりたんぱく質を摂ることができます。

この味噌汁だけでも10g以上。
さらに鮭や納豆、豆のおかずを組み合わせれば、
自然に45〜55gのたんぱく質摂取も可能です。

毎日の食事に是非取り入れて、健康な腸と体作りを心がけましょう！

This is not your average onigiri class 🍙✨

In my upcoming Japanese Soul Food: Gut-Healthy Onigiri Cooking Class, you’ll learn how to elevate a simple rice ball using:

✔ Koji-fermented seasonings
✔ A secret umami-boosting technique (only taught in class 🤫)
✔ No refined sugar — ever

You and your partner will also:

🍲 Build your own miso soup
Choose 6 ingredients from 10+ options
Add sake lees for deep flavor + gut-friendly nutrition

And finish with:

🍵 Your own iced Amazake Matcha Latte
Adjust the sweetness to your taste
Naturally sweet. No added sugar.

This is a hands-on, small-group experience designed to be fun, nourishing, and unforgettable.

Seats are limited for March.

🍙 Reserve your spot via the link in bio or go to Kojiandmore.com

#Onigiri #JapaneseCookingClass
#GutHealthyFood #FermentedFoods #JapaneseHomeCooking

✨ Homemade Miso Is Easier Than You Think ✨
Yes — real, traditional Japanese miso made at home 🍲
And it’s one of the best things you can do for your gut.

I want more people to experience how simple, nourishing, and rewarding homemade miso can be — and to fall in love with fermentation, just like I did 🤍

🫘 Ingredients (Serves 4)
- 600g dried yellow soybeans (≈1.5kg cooked)
- 350g natural sea salt
- 1.2kg dried koji (fresh koji if available)
- 350ml soybean cooking liquid
- 20g sea salt (for surface)
- Sake spray (about ½ Tbsp sake)

📝 Instructions (Short Version)
1. Soak soybeans for 24 hours
2. Cook until finger-soft
3. Mash while warm
4. Mix with salt + koji
5. Add cooking liquid gradually
6. Pack tightly, remove air
7. Salt, spray sake, weigh down
8. Ferment 6+ months in a cool, dark place

CHECK OUT MY WEBSITE @KOJIANDMORE.COM FOR MORE DETAILS.

Homemade miso isn’t just food —
it’s living fermentation, tradition, and your own “microbial fingerprint.”
No two batches are ever the same.

Would you join an online or in-studio miso-making class in the future?
Comment or DM me — it’s coming soon!
#miso #misomaking #japanesefood

Two classes. One day. So much fun and joy in the kitchen 🤍

Yesterday, I taught Traditional Japanese Breakfast and Japanese Vegan Cooking — and once again, I was reminded why Japanese home cooking is so special.

From carefully made dashi and fluffy Dashimaki Tamago,
to mushroom-rich takikomi gohan, sake kasu miso soup, and plant-based dishes full of umami 🌱

Every class is:
✨ Hands-on
✨ Small group
✨ Deeply nourishing
✨ Authentic
✨ Gut-healthy

Seeing attendees cook together, learn new techniques, and enjoy the meal with smiles never gets old.

📅 Next classes are coming in March
Seats are limited — reserve yours via the link in bio ☝️

If you love cooking, Kappabashi in Asakusa is a must 🇯🇵🍳
This famous kitchenware street is lined with shops selling everything you can imagine — pots, knives, plates, cups, and professional cooking tools. I visited over 20 stores and spent 6 hours walking… and still felt like it wasn’t enough.

Halfway through, we took a much-needed break at Imahan, one of the most iconic, traditional restaurants, and enjoyed wagyu Sukiyaki 🍲 Rich, comforting, and exactly what we needed before jumping back into shopping.

I picked up new cooking tools for my classes and plates for my home.
Kappabashi isn’t just a shopping street. It’s where Japanese food culture, craftsmanship, and everyday cooking come together 🤍

#Kappabashi #Asakusa #TokyoFoodCulture #JapaneseKitchenware #cookingtools

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浅草にあるかっぱ橋道具街に行ってきました🍳✨
ここは、鍋・包丁・お皿・カップ・調理道具など、料理に関するものなら何でも揃うと言われる有名な道具街。 プロの料理人から家庭料理を楽しむ人まで、多くの人に愛されている場所です。
今回は20店舗以上を巡り、気づけば 6時間歩きっぱなし 🚶‍♀️😅 それでも全然足りないくらい、見どころがたくさん。
途中でひと休みして、老舗の名店今半で和牛すき焼きをいただきました🍲 しっかりエネルギー補給をして、またお買い物へ。
クラスで使う調理道具や自宅用のお皿を購入しました🥢 
かっぱ橋は、日本の食文化と職人技、そして「料理を楽しむ心」が詰まった特別な場所。 料理が好きな方には、ぜひ一度訪れてほしいスポットです🤍

I attended a traditional miso-making class in Japan and loved every minute of it 🍶✨
Miso is incredibly simple to make.
 Once the organic soybeans are cooked, you just mix with Rice koji and Salt. That’s it! The whole process took only about 20 minutes (not including the time to cook soybeans).

One of the most beautiful parts? We used bare hands — no gloves, no tools ✋ By using your hands, your natural microbes become part of the miso, creating a unique flavor that’s different for every household. Thanks to miso’s high salt content, it’s also safe and hygienic.

Unlike most store-bought miso, which is heat-treated for safety (and loses beneficial bacteria), homemade miso continues to ferment and develop depth over time.
 It needs at least 5 months, but it can age for years — becoming milder, richer, and more complex.

I brought home 1.5kg of miso I made myself and also tasted three different misos that had been aged for years. Such a powerful reminder that fermentation is alive. I’d love to start making miso at home — and eventually offer it in my classes. DM me if you’re interested 🤍

#MisoMaking #Fermentation #GutHealth #JapaneseFoodCulture #Koji HandmadeMiso LivingFoods KojiAndMore

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先日、とっても貴重な古来種の紅大豆米麹味噌作り教室に参加してきました🍶✨

味噌作りは実はとてもシンプル。 茹でた有機大豆に、米麹と塩を混ぜるだけ。 
大豆を茹でる時間以外に実際にかかった時間は、たったの約20分でした。
そして印象的だったのが、素手で作る味噌 ✋ 手の常在菌が味噌に移り、その家庭だけの風味と深みのある熟成が生まれるそうです。 味噌は塩分濃度が高いため、衛生面でも問題なく安全に作れるとのこと。 そして、ここから生まれた言葉が「手前味噌」。

市販の味噌は安全性のために加熱処理されているものが多く、その過程で良い菌も失われてしまいます。 手作り味噌は、発酵が生きていて、より美味しく、腸にもやさしい。
最低3ヶ月の発酵で食べられますが、年単位で熟成させると、どんどんまろやかで深い味わいに。
今回は、自分で仕込んだ1.5kgの味噌を持ち帰るのとは別に、何年も熟成された3種類の味噌を試食させていただきました。 
発酵の奥深さを、味で体感できる素晴らしい時間でした🤍
今後は自宅でも味噌作りを続けて、4月以降のクラスでは自家製味噌も使っていく予定です🍲 味噌作りに興味のある方は、ぜひDMしてください✨
味噌作り手前味噌発酵食腸活麹日本の食文化手作り味噌 KojiAndMore

I visited Hakko Park @yamato_shoyumiso, created by a company with a long history of making shoyu and miso — and I was truly impressed 🍶✨
What stood out the most wasn’t just their history, but their mindset. They respect tradition deeply, yet they’re not stuck in it. They continue to grow, experiment, and create new fermented products with fresh ideas.
I picked up koji, brown rice ama-koji, curry-koji, and other fermented items that aren’t available in the U.S. Unfortunately, there were no classes or workshops during the weekday, but the exhibition room alone was worth the visit. It beautifully explains the history of fermentation and how shoyu and miso are made in Japan.
And before leaving… I had to try their shoyu-koji soft serve 🍦 Sweet with a hint of salt — and somehow it felt gut-friendly, too.
If you’re visiting Japan and interested in fermentation, food culture, or gut health, I highly recommend adding Yamato Koji Park in Kanazawa to your list 🤍
#Fermentation #KoujiPark #Koji #JapaneseFoodCulture #GutHealth #Shoyu #Miso #KojiAndMore

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金沢にあるヤマト・糀パークに行ってきました🍶✨
長年、醤油や味噌を作り続けてきた歴史ある会社が手がける施設ですが、一番感動したのは伝統に縛られず、新しい発想を取り入れ続けている姿勢でした。
加賀棒茶甘酒、玄米甘麹、カレー麹など、新発酵商品がたくさん。 アメリカではなかなか手に入らないものばかりで、思わずいろいろ購入してしまいました。
平日はワークショップやクラスは開催されていませんでしたが、展示室では醤油や味噌作りの工程や歴史をじっくり学ぶことができ、日本の発酵文化の美しさを改めて感じました。
そして帰る前に食べた醤油麹ソフトクリーム 🍦 甘さの中にほんのり塩味があって、クセになる美味しさ。 腸にもやさしそう…と感じる味でした。
日本を訪れる方、発酵や食文化に興味のある方には、ぜひ足を運んでほしい場所です🤍
#糀パーク #発酵文化 #麹 #醤油 #味噌 #腸活 #日本の食文化 #KojiAndMore

Japan makes it easy to support gut health + body warming 🇯🇵✨

When I visit Japan, this rhythm happens naturally:
• Nourishing Japanese breakfasts
• A lot of walking throughout the day
• High-quality sweets in small portions
• Healthy, seasonal foods
• Hot baths and onsen to warm the body

Eating well, staying warm, and moving your body —
then repeating it again and again.

Wellness doesn’t have to be complicated.
No extremes.
No overthinking.
Just daily habits that add up ✨

That’s the Japanese way of living 👍

#GutHealth #BodyWarming #WellnessInJapan #HealthyTravel #OnsenCulture #MindfulEating #KojiAndMore

One of my favorite things about Japan: Depachika.
Basement food floors filled with high-quality, beautifully prepared foods from all over the country.

I picked up a Kaisen Chirashi with uni, ikura, and crab—ingredients shipped straight from Hokkaido—and enjoyed it at home 🐟🦀

What I love most is that Depachika makes it easy to eat well. Whether you’re looking for seafood, vegetables, fermented foods, or balanced meals—
anyone can find something that’s both healthy and delicious.

Convenience doesn’t have to mean low quality.
Japan proves that every day 💛

Try Depachika food next time when you visit Japan!

The ultimate umami hack... but make it Gluten-Free! 🌾🚫✨

Standard Shoyu Koji (Soy Sauce Koji) is amazing, but because regular soy sauce is brewed with wheat, it’s a no-go for many people.

The Solution? Tamari! By swapping regular soy sauce for Tamari (which is typically made with 100% soy and no wheat), you can make incredible, deep-flavor Shoyu Koji that everyone can enjoy.

🥣 Ingredients:

- 150g Dried Rice Koji (米麹)
- 1 Bottle (approx. 300ml) Kikkoman Tamari Soy Sauce (たまり醤油)

👩‍🍳 Instructions (Fermentor Method):
1. Mix Rice Koji and Tamari in a sanitized container.
2. Place in your fermentor.
3. Set temperature to 140°F (60°C) for 6 hours.

Once done, store it in the fridge. Replace soy sauce with this for an instant flavor and gut-health upgrade! 🆙💛

Have you tried making Koji condiments yet?

#GlutenFreeJapan #TamariKoji #ShoyuKoji #KojiMaker #Fermentation

究極の旨味調味料「醤油麹」。でも、グルテンフリー生活をしている方には、普通の醤油（小麦使用）で作ったものはNGですよね...😢

解決策は「たまり醤油」です！ 🌾🚫 小麦を使わずに大豆だけで作られる「たまり醤油」を使えば、グルテンフリーの方も安心して楽しめる、濃厚な醤油麹が作れます！

今回は発酵器（ヨーグルトメーカー等）を使って、通常1-2週間かかるところを、たった半日で仕上げる時短レシピをご紹介します。

🥣 材料：
米麹（乾燥）：150g
キッコーマンたまり醤油：1瓶（約300ml）

👩‍🍳 作り方（発酵器使用）：
1. 殺菌消毒した容器に米麹とたまり醤油を入れ、よく混ぜる。
2. 発酵器にセットし、温度を 60°C (140°F) 、時間は 6時間に設定。
（もし覚えていたら、途中で一度かき混ぜるとより良いです...）

完成したら冷蔵庫で保存してください。普通の醤油の代わりに使うだけで、料理の旨味がアップグレードされますよ✨

✨ New Japanese cooking classes are now open!

I’ve added three in-person, hands-on classes focused on koji, fermentation, and everyday Japanese home cooking:
🍱 Traditional Japanese Breakfast with Koji
Learn the foundations of a balanced Japanese breakfast with fermented foods.

🌿 Japanese Vegan Cooking with Koji & Dashi
Plant-based dishes packed with umami using traditional techniques and Koji.

🍙 Japanese Soul Food: Gut-Healthy Onigiri
Make Onigiris with 3 kinds of fermented fillings + hearty “Tonjiru” miso soup.

These classes are beginner-friendly and designed to help you understand not just recipes, but the culture and health behind Japanese food.

👉 Reserve your spot — link in bio
Spots are limited ✨

✨ 新クラスを追加しました！

麹・発酵・和食の基本を学べる
対面・ハンズオンのクッキングクラスです。

🍱 麹を使った和朝食クラス
毎日続けられる、シンプルで整う和食の基本。

🌿 発酵ヴィーガン和食（麹とだし）
植物性でもしっかり旨味のある料理。

🍙 腸活おにぎり＆豚汁クラス
3種の麹調味料で味付けされた具を使ったおにぎりと野菜たっぷりの豚汁。

初心者の方も大歓迎。
レシピだけでなく、なぜ体にいいのかまで丁寧にお伝えします。

👉 ご予約はプロフィールのリンクから
席に限りがあるのでご予約はお早めに✨

Making Sweet Koji is surprisingly simple ✨

All you need is:
Rice Koji + Water
The most important part? Temperature control.

If you can keep the mixture at 140°F (60°C),
you can ferment Sweet Koji or any other Koji seasonings — no special fermenter required.
Today I’m showing one example using a sous vide, but any method that maintains the temperature works.

🌾 Sweet Koji Recipe
- 200g Rice Koji
- 350ml Water

Ferment at 140°F (60°C) for 7–8 hours

Fresh, “Nama” Sweet Koji is naturally sweet, enzyme-rich, and incredibly versatile.
I use it in savory dishes, drinks, desserts — even with yogurt instead of sugar.

Fermentation doesn’t have to be complicated.
Start simple, keep it warm, and let Koji do the work 🌿

👉 Save this & follow for more Koji + fermentation recipes

甘麹（あまこうじ）作りはとてもシンプル✨

必要なのは米麹と水だけ。
一番大切なのは温度管理です。

60℃（140°F）をキープできれば、発酵器やヨーグルトメーカーがなくても作れます。
今回は一例として低温調理器（スーヴィード）を使っていますが、温度を保てる方法なら何でもOK。

🌾 甘麹レシピ
・米麹 200g
・水 350ml
・60℃で 7〜8時間発酵

できたての生（なま）甘麹は、自然な甘さで酵素もたっぷり。
お料理、ドリンク、デザート、ヨーグルトと幅広く使えます。

発酵は難しくありません。

👉 保存して、麹レシピシリーズをチェックしてください

The osechi is finally revealed 🎍

Layer by layer, opening the jubako,
each dish carries a wish —
health, longevity, happiness, and abundance for the year ahead.

From the hand-braided kamaboko to carefully sliced nishiki tamago,
every detail is intentional, every color meaningful.

Osechi is not just New Year’s food.
It’s a quiet celebration of time, care, and tradition.

Wishing you a year filled with nourishment and joy ✨
— Hitomi

おせち、完成しました 🎍

重箱を一段ずつ開けながら、
健康・長寿・幸せ・豊かさへの願いを込めた料理たち。

手作業で編んだかまぼこの三つ編み、
丁寧に切り分けた錦卵。
一つひとつに意味と想いがあります。

おせちは、ただの正月料理ではなく、
時間と心を大切にする日本の文化。

皆さまにとって、
実り多く、健やかな一年になりますように ✨
— Hitomi

Happy New Year’s Eve 2026! Today was all about the process 🎍
We spent nearly 12 hours cooking osechi with my mom — every dish made from scratch.

What you’re seeing here is only the making:
Nishime, namasu, gomame, ozoni, steamed shrimp,
kintoki mame, sweet potato kinton, azuki amazake, and koji anko.

Osechi is slow food in its truest form.
Time, intention, and tradition matter just as much as the ingredients.

The finished osechi and mochi table will be revealed tomorrow ✨
👉 Follow along to see it all come together.

今日はおせち料理仕込みの日🎍
母と一緒に、約12時間かけておせち作りをしました。

この動画は完成前の調理風景のみ。
煮しめ、なます、ごまめ、お雑煮、海老の蒸し物、
金時豆、さつまいもきんとん、あずき甘酒、麹あんこ。

おせちは、時間と手間をかけるからこそ意味がある料理。
作る過程そのものが、大切な文化です。

完成したおせちとお餅は明日公開✨
ぜひフォローしてお待ちください。

If you haven’t set up your New Year decorations yet, today (Dec 28th) is actually the best day to do it! 🎍✨

This is Kagami Mochi (鏡餅), a traditional offering to welcome Toshigami-sama, the deity of the New Year, who is believed to bring good health and abundance.

🍊 Why Two Layers? The two stacked mochi represent the Sun and the Moon. Stacking them symbolizes “Happiness Piling Up” (Fuku ga kasanaru) and the wish for a harmonious year.

🗓️ Timing is Everything!

Start Displaying: Dec 28th (Today is the lucky day!)

Avoid: Dec 29th (Sounds like “suffering” in Japanese) and Dec 31st (Considered “one-night decoration,” which is traditionally considered rude).

Kagami Biraki (The Opening): Usually on Jan 11th (depending on the region), we take down the mochi.

🙏 Why we eat it: In Japanese tradition, it is believed that the spirit of the New Year resides in the mochi during the holidays. By eating it in a warm soup (Zenzai or Ozoni) on the 11th, we share in that power and receive blessings for the year ahead!

Have you set yours up yet?

#KagamiMochi #JapaneseNewYear #Oshogatsu #JapaneseTradition #Mochi

お正月飾りの準備はお済みですか？実は**今日（12月28日）**が、鏡餅を飾るのに最も縁起が良い日なんです！🎍✨

🍊 鏡餅の意味大小2つの丸いお餅は、太陽（陽）と月（陰）を表しています。これを重ねることで「福が重なる」「円満に年を重ねる」という願いが込められています。

🗓️ 飾るタイミング

今日（12月28日）：末広がりの「八」がつく縁起の良い日です。

避ける日： 12月29日（「苦」に通じるため）と12月31日（「一夜飾り」となり神様に失礼とされるため）は避けましょう。

🙏 鏡開き（1月11日）年が明けたら、一般的に1月11日に「鏡開き」を行います（地域によって異なります）。飾っている間、鏡餅には年神様の魂が宿るとされています。そのお餅を食べることで、神様の力を体に取り込み、一年の無病息災などのご利益をいただくのです。

ぜひ今日中に飾って、気持ちよく新年を迎えましょう！

#鏡餅 #お正月準備 #鏡開き #日本の文化 #KojiAndMore

Today’s Japanese breakfast cooking class was all about going back to basics @taste.eatery 🍚✨

We made & enjoyed:
- Dashimaki Tamago (Japanese rolled omelet)
- Miso soup from scratch with real dashi
- Steamed salt-koji marinated salmon
- Steamed Haiga rice
- Hiyayakko topped with ginger, green onions & katsuobushi
- Koji amazake

What I loved most?
✨ Learning Japanese fermentation together — and watching everyone try natto (some for the first time!), laugh, and have fun exploring new flavors.

Japanese home cooking isn’t complicated.
It’s about simple techniques, fermented foods, and meals that support your gut and body.

Thank you to everyone who joined today 🙏
📩 DM me if you’d like to join the next class!

今日は和朝食クッキングクラスでした 🍚✨
作って・味わったもの：
・だし巻き卵
・一から作るお味噌汁（本物のだし）
・塩麹漬けサーモンの蒸し料理
・胚芽米（はいがまい）
・冷奴（生姜・青ねぎ・鰹節トッピング）
・麹甘酒

私が一番嬉しかったのは、
✨ 日本の発酵について学びながら、みんなで納豆にチャレンジして、笑い合いながら楽しめたこと。

和食は難しくありません。
発酵・シンプルな調理・体と腸を整えることが基本です。

ご参加ありがとうございました☺️
次回クラスに参加したい方は 📩 DM してください！

Let’s wrap up 2025 on a delicious, healthy note! 🎉

We are just a few days away from our Traditional Japanese Breakfast (“Ichiju Sansai”) workshop. We’ll be diving deep into gut-healthy Koji seasonings, making dashi from scratch, and preparing a restorative, delicious meal together.

As of today (Sunday 12/21), we have literally THREE spots left.

If you’ve been thinking about joining, this is your sign to grab one of the last seats before they disappear!

🗓 Date: THIS Saturday, Dec 27th
⏰ Time: 10:00 AM
📍 Location: Lake Forest (@taste.eatery)

⬇️ Tap the link in bio to secure your spot! ⬇️

#JapaneseCooking #OCEvents #LakeForestCA #GutHealth #IchijuSansai #JapaneseBreakfast #CookingClassOC #Koji #OrangeCountyFoodies

Are you still pumping sugary syrup into your Matcha Latte? 🛑🥤

At Koji and More, our promise is simple: NO refined sugar and NO artifitial flavors, ever.

Instead of syrup, I use Sweet Koji. It provides a natural, gentle sweetness and is packed with prebiotics and all 9 essential amino acids to support your gut health. 🌿✨

🍓 Gut-Healthy Strawberry Matcha Latte
Ingredients:
- 8 fresh organic strawberries
- 1/4 cup Sweet Koji (or Amazake)
- 2 tsp Matcha powder (+ 1/2 tsp for topping)
- 40ml Hot water
- 40ml Unsweetened Soy milk (or your favorite milk)
- Ice cubes

Instructions:
1. Finely chop the remaining 2 strawberries. Place them in a glass.
2. Slice 6 strawberries and blend into a puree/paste then pour the puree on top.
3. Add the Sweet Koji and 2-3 ice cubes to the glass.
4. Whisk the matcha with hot water and pour it over the strawberry mixture.
5. Foam the soy milk (if possible) and pour it on top.
6. Dust with extra matcha powder and enjoy!

👇 Have you tried sweetening with Koji yet? Let me know in the comments!

#GutHealth #MatchaLatte #SugarFree #KojiAndMore #Amazake #StrawberryMatcha #HealthyRecipes #FermentedFoods #JapaneseSuperfoods

🍓”超” 腸活・苺抹茶ラテ
まだ抹茶ラテにシロップ漬けのフルーツや砂糖を入れていますか？🛑🥤

Koji and Moreの約束。それは「精製糖や人工甘味料を一切使わない」こと。

今回は砂糖の代わりに「甘麹」を使いました。自然な甘さだけでなく、プレバイオティクスと9種類の必須アミノ酸がたっぷり。美味しく飲んで、腸もハッピー🌿✨

👇 甘麹を砂糖代わりに使ったことはありますか？コメントで教えてください！

#腸活レシピ #抹茶ラテ #砂糖不使用 #甘麹 #甘酒レシピ #KojiAndMore #発酵食品 #手作りおやつ #ギルトフリー

Stop guessing sizes. Start giving memories. 🎁✨

We all have that one person on our list who is impossible to shop for. Instead of another gadget that gathers dust, why not give them an experience that feeds their soul (and their belly)?

Here are 3 reasons why a Japanese Cooking Class is the ultimate gift this year:

1️⃣ It’s 100% Clutter-Free 🌿 The best gifts don’t take up shelf space. They take up space in our hearts. An experience gift is eco-friendly, zero-waste, and creates a fun memory you can share together.

2️⃣ It’s the Gift of Wellness 💪 At Koji and More, we don’t just cook; we heal. You are gifting them the ancient wisdom of Koji fermentation—teaching them how to make food that boosts immunity and supports gut health. It’s a gift that says, “I care about you.”

3️⃣ It’s a Skill for Life 🥢 A sweater lasts a season. Knowing how to steam the perfect juicy Jidori chicken or make miso soup from scratch? That lasts forever. You are giving them the confidence to create delicious meals for years to come.

✨We have launched Digital Gift Cards on our website! 💌 delivered instantly via email 🗓 recipient chooses their own date 🎄 printable option for under the tree

Tap the link in my bio to shop Gift Cards now!

#ExperienceGift #GiftGuide2025 #LakeForestCA #OCFoodies #JapaneseCooking #GutHealth #KojiAndMore #ClutterFreeLiving #CookingClassOC #OrangeCountyGifts

Today’s Japanese Breakfast Class @taste.eatery 🍙

We made everything from scratch:
🥚 Dashimaki Tamago (everyone’s favorite!)
🥣 Homemade dashi & miso soup
🐟 Steamed salt-koji salmon
🍚 Rice, tsukemono & amazake (served)

So much laughter while making tamago,
and the feedback after the meal meant everything 🤍

This is what I love most—
teaching the “why” behind Japanese food,
and sharing simple meals that support your gut and your day.

✨ Join the next class
📩 DM me or check the link in bio

Forget instant powders and shortcuts. In my upcoming class, we are going back to the roots. We’re making Dashi from scratch with Kombu and Katsuobushi, grinding fresh sesame seeds for Goma-ae, and—the star of the show—preparing premium Jidori Chicken using the traditional power of Salt Koji.

It’s not just a cooking class; it’s a full sensory experience where you’ll learn why Japanese food tastes so good when made with care.

The Menu:
🍗 Steamed Salt-Koji “JIDORI” Chicken (Juicy & Gut-Healthy!) and Mushrooms
🥣 Authentic Miso Soup & Steamed Rice
🥗 Green Beans “Goma-Ae”, sweet sesame seed dressing
🍚🍵 Homemade Amazake with Match

Join me for this intimate dinner & workshop:
🗓 When: Friday, Dec 19 @ 4:00 PM
📍 Where: Taste Eatery, Lake Forest (OC)
🎟 Link in Bio to grab a spot!

#JapaneseCooking #JidoriChicken #CookingClassOC #LakeForest #IrvineFoodies #SaltKoji #GutHealth #AuthenticJapanese #OCEvents

Found a rare Japanese treasure at the Japanology Fair right here in Irvine! 🍵✨

I stopped by the Moff Moff booth (they are a local fermented food specialist!) and picked up this “Awa Bancha.” It’s a unique fermented tea from Tokushima prefecture in Japan. They’ve been making it the traditional, organic way for hundreds of years.

Unlike regular green tea, this undergoes anaerobic fermentation with lactic acid bacteria (similar to how pickles are made!).

Why it’s special:
🌱 Gut Health Powerhouse: Because of the unique fermentation process, it’s loaded with plant-based probiotics (lactobacilli) designed to support your gut microbiome.
🌱 The Taste: It has a distinct, slight sourness (酸味 - sanmi) that is surprisingly refreshing and very easy to drink.
🌱 Sustainable: The owner told me you can even reuse the leaves for a second brew!

It’s gentle, tangy, and feels incredibly nourishing. Have you ever tried fermented tea that wasn’t kombucha? Let me know below! 👇

#AwaBancha #FermentedTea #JapaneseTea #GutHealth #Probiotics #MoffMoff #JapanFair #IrvineCA #TeaLover #腸活 #阿波晩茶 #OCFoodie

アーバインのジャパンフェアで、日本の超レアなお茶を発見！🍵✨

発酵食専門店「Moff Moff」さんのブースで、徳島県の伝統的な発酵茶「阿波晩茶」をゲットしました。何百年も前から変わらない、オーガニックな製法で作られているそうです。

普通の緑茶と違って、これはお漬物のように乳酸菌で発酵させているのが特徴。

ここがすごい：
🌱 最強の腸活ドリンク: 植物性乳酸菌がたっぷり含まれているので、腸内環境を整えるのに最適です。
🌱 味の感想: ほんのりとした独特の「酸味」がありますが、それがまた爽やかで、とても飲みやすい！
🌱 エコ: お店の方によると、茶葉は二煎目まで美味しく飲めるそうです。

優しくて、体が喜ぶ味がします。コンブチャ以外の「発酵茶」、試したことありますか？コメントで教えてください👇

I am so excited to announce that next Saturday’s Traditional Japanese Breakfast Class (12/13) is OFFICIALLY SOLD OUT!

Thank you so much to the 7 amazing people who grabbed a seat. I cannot wait to welcome you into the kitchen to cook a wholesome, gut-healthy meal to start your weekend. It’s going to be such a cozy morning! ☀️🍱

I have added a SECOND DATE for this exact same workshop between Christmas and New Years!

🗓 NEW DATE ADDED: Saturday, Dec 27 @ 10 AM

This is the perfect opportunity to reset your gut after the holiday feasts and learn a skill that will serve you all of 2026.

We will be making the full Ichiju Sansai spread:
✨ The famous fluffy Dashimaki Tamago (Omelet)
✨ Gut-Healing Miso Soup from scratch
✨ Steamed Salt Koji Salmon & seasonal sides

Tap the link in bio > “Book a Class” to grab your spot for Dec 27th!

#SOLDOUt #LakeForestCA #OCFoodies #JapaneseCooking #GutHealth #CookingClassOC #KojiAndMore #OrangeCountyEvents #JapaneseBreakfast

Struggling to find a gift for the person who has everything? 🤔 I just wrote a guide on why Experience Gifts might be the answer you’re looking for! (Spoiler: Science says they make us happier than ‘stuff’!)

Read the full post on the blog to see why a Japanese Cooking Class is the ultimate clutter-free, gut-healthy gift this year. 🎁✨

Link in bio to read & shop gift cards!

AND THE WINNER IS... 🥁🍗

Congratulations to @ashlynnwaggener! 🎉 You have won a free seat to our Steamed Jidori Chicken Workshop AND a whole fresh Jidori Chicken to take home! Please check your DMs to claim your prize. 💌

Didn’t win this time? You are still invited to the party! 🥳

Come taste the difference of premium Jidori chicken paired with authentic Japanese Salt Koji. It is going to be a delicious, cozy night.

👇 Secure your spot before they are gone: Link in bio > Steamed Jidori Chicken Class

A huge thank you to everyone who entered and to @jidorichicken for making this happen! ✨

#GiveawayWinner #JidoriChicken #KojiAndMore #LakeForestCA #OCFoodies #CookingClass #WinnerAnnouncement

当選者発表！ 🥁🍗

@ashlynnwaggener さん、おめでとうございます！🎉 「塩麹蒸し地鶏」料理教室の無料ご招待＆Jidori Chicken（丸鶏）のプレゼント当選です！詳細はDMをお送りしますのでご確認ください。💌

外れてしまった方も、まだチャンスがあります！ 🥳 12月19日（金）のクラスはまだご予約可能です。

プレミアム地鶏と、魔法の調味料「塩麹」のコラボレーション。ジューシーで旨味たっぷりの感動の味を、ぜひ一緒に作りましょう。

👇 ご予約はこちらから: プロフィールのリンク > Steamed Jidori Chicken Class

たくさんのご応募、そして @jidorichicken さんのご協力、本当にありがとうございました！✨

In Japan, (traditionally) breakfast isn’t just coffee and a pastry. It’s a balanced meal called Ichiju Sansai (One Soup, Three Sides). 🍱 It’s designed to give you sustained energy without the crash.

Join us next Saturday, Dec 13th, to learn how to make a traditional Japanese Breakfast from scratch—featuring my secret weapon: Koji. 🌾

Menu includes:
✅ Gut-Healing Miso Soup with Homemade Dashi
✅ Super Fluffy Japanese Omelet (a.k.a Dashimaki Tamago)
✅ Steamed Salt-Koji Salmon with Shiso
✅ Steamed Rice & Pickles
✅ Koji Amazake Topped with Matcha Powder

Comment ‘BREAKFAST’ and I’ll DM you the direct link to book!

Come hungry, leave with a skill for life.
🗓 Saturday, Dec 13 @ 10 AM at Taste Eatery in Lake Forest, CA
🎟 Link in bio to book!

#CookingClass #Matcha #HealthyEating #JapaneseCooking #IrvineEvents #BreakfastIdeas

Japan’s coziest winter comfort soup… TONJIRU 🍲✨
In Japan, Tonjiru (Pork Miso Soup) is a winter staple. My family used to make a massive pot weekly, and I never got tired of it. Today, I’m sharing my special “Koji and More” version.

I add a secret trio: Sake Lees (Sake Kasu), Ginger, and Garlic. 🍶🧄
Why? Because winter is cold, and this combination warms you from the core while boosting your gut health. Plus, we use root veggies and Konnyaku (the “broom of the stomach”) to detox the system.

👉 Ingredients (4 servings)
- 60-80g Kabocha (Japanese Pumpkin)
- 2-3 inches Japanese Sweet Potato (Satsumaimo)
- 2-3 inches Daikon Radish
- 1 Carrot
- 1/2 Onion
- 1 Naganegi (Tokyo Negi/Large Green Onion)
- 1/2 pack Konnyaku (Konjac)
- 200g Sliced Pork Belly (Shabu shabu cut)
- 4 cups Dashi Broth (Katsuobushi & Konbu)
- The Koji Twist: 3 tbsp Sake Lees, 2 tsp Grated - Ginger, 0.5 tsp Grated Garlic
- 3 tbsp Koji Miso

✨ Gut Health Benefits
- Fermented miso & sake lees → enzymes + microbiome support
- Root veggies → prebiotic fiber
- Ginger & garlic → immune-boosting + warming
- Konnyaku → blood sugar-friendly fiber

Save this recipe & follow @kojiandmore for more gut-friendly Japanese cooking 🤍

冬といえば豚汁！🍲✨
体の芯から温まる日本の定番メニューをひと工夫！いつもの豚汁に【酒粕・生姜・ニンニク】をプラスしました。酒粕と生姜のパワーで体の芯からポカポカ温まり、腸活効果も抜群です✨ 冷蔵庫の余り野菜で美味しく作れるので、ぜひ試してみてください。

作り置きにも最高で、次の日はさらに美味しい！

✨ 腸活ポイント
・味噌＆酒粕 → 発酵の力
・根菜 → 食物繊維たっぷり
・生姜＆にんにく → 免疫サポート
・こんにゃく → 血糖値ケア

ぜひ保存して冬の定番に🍲💛
@kojiandmore フォローして一緒に腸活しましょう！

Happy Thanksgiving Eve! 🦃✨
Let’s talk about something important today…
Holiday meals don’t have to rely on ultra-processed, boxed shortcuts to be delicious — and they certainly don’t need to leave our gut struggling the next day! 😉

This year, let’s swap a few things to make your feast more gut-friendly & real-food focused:

🍒 Fresh cranberry sauce
(good-bye canned cranberry jelly 😅)

🥖 Sourdough stuffing
from real bread instead of boxed mixes with additives you can’t pronounce

🍐 Fresh pear or apple pie
using whole fruit — not sugary syrup from a can

🍋 Homemade citrus + herb brine
instead of packaged brines full of preservatives

It takes a little extra prep — but making even just one dish from scratch can reduce additives, support better digestion, and make your body say “thank you!” 🤍

Progress over perfection.
Healthy choices can be joyful.
And every ingredient swap is a win for your gut!

✨感謝祭は手作りで腸活しよう🦃✨
少しの工夫で、食品添加物を減らして体に優しいごちそうに。
フレッシュな素材でおいしく＆ヘルシーに🍐🍠
みなさん、素敵なサンクスギビングを🤍
いつも応援ありがとうございます✨

🥦 Are you getting enough fiber?
Most adults in the U.S. only get 12–18g of fiber per day, far below the recommended 28g for women and 35g for men.

A diet low in fiber can slow digestion and affect gut balance — which is why cho-katsu (gut health care) always starts with what’s on your plate 🌾✨

💡 Tip: Add more whole grains, vegetables, beans, and Japanese fiber-rich foods like gobo, seaweed, daikon, and mushrooms to your meals for a healthier gut!

🧡 Your gut will thank you!

#GutHealth #ChoKatsu #FiberFacts #KojiAndMore #HealthyEating #腸活 #食物繊維 #腸内環境改善

🥦 あなたは十分な食物繊維をとっていますか？
アメリカでは多くの大人が、1日あたりわずか12〜18g しか食物繊維を摂取しておらず、
推奨量の女性28g・男性35g に大きく届いていません。

食物繊維が不足すると、腸の動きが鈍くなったり、腸内環境のバランスが崩れやすくなります。
だからこそ、腸活の基本は「毎日の食事」🌾✨

💡 ポイント：
玄米・豆類・野菜・大根・ごぼう・きのこ・海藻などの日本食食材を取り入れて、
腸からキレイに整えましょう！🧡

Seasonal Kabu (Japanese turnips) are here! 🌱
So I made 4 types of Salt-Koji Pickled Kabu — easy, refreshing, and packed with enzymes + fiber for better gut health 💛

✨ Ingredients:
(Per variation — serves 2)
2 Kabu (peeled and thinly sliced)/flavor

your choice of flavor:
• 1tbsp Awase Dashi + 2” Rehydrated Kombu + 1tbsp Katsuobushi Flakes + 1tsp Salt-Koji
• 1tsp Yuzu + 1tsp Salt-Koji
• 2 Shiso leaves + 1tsp Salt-Koji
• 1 Nanban + 1tbsp Dashi + 1/2tbsp Rice Vinegar + 1tsp Salt-Koji

🧠 Gut-Health Benefits
✔ Fiber for healthy microbiome
✔ Anti-inflammatory root veggie
✔ Enzymes + probiotics from koji
✔ Gentle + easy to digest

Save this for your next Japanese grocery store trip! 🛒
#KojiAndMore #SaltKoji #Chokatsu

ミツワで季節の野菜「かぶ」を発見！🌱✨
淡白な味に塩麹がとっても合うので、4種類の塩麹漬けを作ってみました！
味変して毎日楽しめる腸活おかずです💛

🧠腸活ポイント
✔ 食物繊維で腸内環境UP
✔ 発酵食品で消化を助ける
✔ 抗炎症作用のある根菜
✔ 優しい味で胃腸に負担なし

保存して、旬の味を楽しんでね🌿
#麹生活 #腸活レシピ #塩麹

Have you heard of Jidori chicken? 🐔
It’s Japan’s premium free-range chicken — ethically raised, hormone-free, antiboitic-free, additive-freem and packed with flavor and nutrients.

💛 Why Jidori is special:
* Free-range & stress-free
* Naturally fed (no antibiotics, no hormone, no additives!)
* Deep umami flavor & firm texture
* Lean, nutrient-rich, and gentle on digestion

At Koji and More, all our chicken and egg dishes are made with locally sourced California Jidori chicken! 🐔✨

✨ Save this post and try cooking with Jidori next time — your body (and taste buds) will thank you!

#JidoriChicken #KojiAndMore #GutHealthRecipes #JapaneseCooking #HealthyJapaneseFood

🐔知っていますか？「地鶏（Jidori）」は日本のプレミアム鶏肉✨
放し飼い・ホルモン剤不使用・自然飼料で育てられた、旨味たっぷり＆栄養豊富な鶏なんです！

💛 Jidoriの魅力:
・自然でストレスフリーな環境飼育
・旨味が濃く、食感もしっかり
・低脂質で栄養バランス◎
・消化にも優しく、腸活にもぴったり！

Koji and Moreでは、全ての鶏・卵料理はカリフォルニア産地鶏を使用しています！
ぜひ一度Jidoriで作ってみてね！

#地鶏 #JidoriChicken #発酵食 #腸活 #和食レシピ #KojiAndMore

✨ Booking is OPEN! ✨
We’re launching our first 3 Japanese cooking classes — and to celebrate, I’m offering a special introductory rate (up to 50% OFF!)
Each class is limited to 6 participants, so grab your spot early!

🍃 Three Class Options:
1️⃣ Japanese Vegan Cooking with Koji Seasonings & Vegan Dashi — Dec 4 @ 4pm — $36
2️⃣ Traditional Japanese Breakfast Enhanced with Koji & Homemade Dashi — Dec 13 @ 10am — $40
3️⃣ Steamed JIDORI Chicken Japanese Way — Dec 19 @ 4pm — $40

Hands-on, cozy, gut-healthy cooking using traditional Japanese methods and fermented seasonings.
🔗 Link in bio to book!
https://www.kojiandmore.com/book-online

✨ いよいよ募集スタート！✨
最初の３つの料理クラスを特別価格（最大50%オフ）で開催します！
各クラス限定6名様の超少人数制です。
麹調味料や日本の伝統的な発酵食品を使って、いつもの日本食を少し丁寧に作ってみませんか？

🍃 ３つのクラス：
1️⃣ ヴィーガン出汁で作るヴィーガン和食: 12/4（木）4pm - $36
2️⃣ 麹調味料を使った日本の腸に優しい朝食 : 12/13（土）10am - $40
3️⃣ 塩麹で味付けた地鶏の和食ディナー: 12/19（木）4pm - $40

🔗 予約はプロフィールのリンクから！

Craving something warm and nourishing but short on time? ⏱️
This 3-Minute Spinach & Egg Miso Soup is full of protein, fiber, and probiotics — perfect for mornings or busy days.

✨ Ingredients (Serves 2)
- 400ml Awase Dashi broth
- 2 cups baby spinach
- 1 egg (well beaten)
- 1.5 tbsp miso (adjust to taste)

🥢 Just boil the dashi, add spinach, drizzle in the egg, and mix in miso off the heat.
That’s it — a comforting, gut-friendly bowl in minutes!

💛 Save this post & tag me if you try it!
#KojiAndMore #GutHealthyRecipes #MisoSoup #FermentedFoods #ChoKatsu #HealthyJapaneseFood #QuickMeals

忙しい朝でもすぐできる腸活スープ✨
出汁があればたった3分で作れる「ほうれん草と卵の味噌汁」！
プロテインも食物繊維も発酵食品もこの一杯でバランスよく摂れます🍃

出汁を沸かして、ほうれん草と卵を加え、最後に味噌を溶くだけ。
あっという間に完成！朝から腸が喜ぶ一杯です☺️

#腸活 #味噌汁 #発酵食品 #簡単レシピ #和食 #KojiAndMore

Fluffy, juicy, and packed with umami — this Mill-Feuille Style Japanese Omelet is made with Ama-Koji and Salt-Koji for a gut-friendly twist! 🌿✨ a.k.a Dashimaki Tamago!

Ama-Koji adds gentle sweetness, while Salt-Koji enhances flavor with natural enzymes — no refined sugar, no dairy, just wholesome balance.

🥚 Ingredients (2 Servings)
- 2 eggs
- 2 tbsp Japanese dashi
- ½ tsp salt-koji
- 1 tbsp ama-koji
- 1 tbsp olive oil
- Toppings (optional): shiso leaf, grated daikon, soy sauce koji

Save this recipe and try adding a touch of Koji magic to your morning routine 💛

#koji #tamagoyaki #guthealth #japanesefood #fermentedfoods #healthyrecipes #kojiandmore

ふわふわジューシーなミルフィーユ風だし巻き玉子🥚✨
甘麹と塩麹でやさしい甘みと旨みを引き出した、腸活にもぴったりな和食の定番レシピです。

甘麹の自然な甘さと塩麹の酵素の力で、砂糖なしでも大満足の美味しさ！

#だし巻き玉子 #甘麹レシピ #塩麹 #腸活ごはん #発酵食品 #和食レシピ #KojiAndMore

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