ALL POSTS

Sweet, nourishing Azuki (i.e., red beans) Koji Amazake made from scratch in 8 hours! I’ll show you how to make Azuki Koji Amazake from scratch using a fermentor. Combining azuki beans, porridge, and rice koji, this fermented drink is rich in antioxidants, enzymes, and gut-friendly nutrients.

Make creamy, gut-loving Koji Amazake in hours! Learn how to make Koji Amazake, a naturally sweet, non-alcoholic Japanese drink packed with enzymes using a fermentor. This traditional fermented drink supports digestion, boosts energy, and can even be used as a sugar substitute in your cooking.

This step-by-step guide shows you how to make Ama Koji, the sugar alternative in only 8 hours with a fermentor. Ama Koji is a healthy alternative to sugar and an amazing ingredient for gut health. Use it to sweeten drinks, desserts, and dressings—all while improving digestion and nourishing your microbiome.

This traditional fermented drink supports digestion, boosts energy, and can even be used as a sugar substitute in your cooking. 📌 Gut Health Benefits: Gentle on digestion Rich in enzymes and vitamins Supports a healthy gut microbiome

This step-by-step guide shows you how to make Soy Sauce Koji (Shoyu Koji) in only 8 hours with a fermentor or in 2 weeks without a fermentor. This fermented seasoning adds deep umami and gut-friendly enzymes to any dish.

This blog walks you through the traditional method of making Salt Koji (Shio Koji) with or without a fermentor. With just rice koji, salt, and water, you can create an enzyme-packed seasoning that enhances flavors and promotes gut health.

While fermented foods are powerful for gut health, they can also be intense for beginners or those with digestive sensitivities. Learn when to be cautious, how to introduce them gradually, and why balance is key. These important tips will help you avoid common mistakes and build a safe, enjoyable Chōkatsu habit you can stick with for the long term.

Fermented Japanese foods like miso, natto, amazake, and shio-koji are rich in probiotics, enzymes, and nutrients that support your gut microbiome. These foods aid digestion, reduce inflammation, and improve immunity naturally. Learn how incorporating traditional fermented seasonings and dishes into your meals can transform your health and help you feel better from the inside out.

Koji is a traditional Japanese fermenting mold (Aspergillus oryzae) that transforms rice, soybeans, or barley into enzyme-rich foods like miso, amazake, and soy sauce. It breaks down starches and proteins, making nutrients more digestible and bioavailable. Discover why koji is called the “national fungus of Japan” and how it can elevate your gut health and everyday cooking.