KOJI PART 2! This is koji - a traditional Japanese ferment used to make miso, amazake and soy sauce! @thehappypear
KOJI PART 2! This is koji - a traditional Japanese ferment used to make miso, amazake and soy sauce! @thehappypear
Uploaded February 2026 | Updated September 2026, 2 weeks ago
KOJI PART 2! This is koji - a traditional Japanese ferment used to make miso, amazake and soy sauce. We’ve been growing our own by inoculating rice and fermenting it gently, and now we’ve made shio koji! We’re super excited to use this in sauces and veggie burgers - stay tuned!

Full recipe up on our Recipe Club
KOJI PART 2! This is koji - a traditional Japanese ferment used to make miso, amazake and soy sauce!
The Happy Pear |

KOJI PART 2! This is koji - a traditional Japanese ferment used to make miso, amazake and soy sauce!

SHARE TO X SHARE TO REDDIT SHARE TO FACEBOOK WALLPAPER