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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.

Chōkatsu is the Japanese practice of nurturing your gut health through diet, lifestyle, and mindset. It includes eating fermented and high-fiber foods, moving your body, getting restful sleep, and managing stress. Backed by science and rooted in Japanese culture, this daily wellness habit can support digestion, immunity, energy, and even emotional well-being—starting from your gut.

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.