La Maison du KOJI

Shoyu & Miso made in Auvergne

I knew Eri in her previous life and didn’t understand why she chose to live in the green and wild hills of Auvergne. But when I taste her soy sauce for the first time…! The image of an infinitely crystalline water source emerged. Sparkling, in its discreet corner in the center of France.

Usually, Japanese soy sauce is not only salty, it is a concentrate of umami – this is what we call in Japanese the flavor of what is delicious.
Eri’s is perhaps less concentrated than what we know because it is perfectly limpid, clear and almost transparent, except for its brown color with mahogany reflections. Its salty scent is delicate.
But what surprises above all is the abundance of tastes in these very fluid drops, followed by an unprecedented depth, with a very long finish that never ends.
This sauce is not ordinary. In any case, I’ve never tasted anything like it. We find the taste of Japan in the purity of Auvergne. The best of two regions proud of their volcanoes.

– Chihiro Masui

Unpasteurized Shoyu and Miso
Made in Auvergne

Experience the taste of authentic Japanese fermented products at home. Browse through our selection of handcrafted products, all made using traditional methods and the highest quality ingredients.
A jar of koi jam, a jar of koi honey and a jar of ko.
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Discover the Art of Koji
Join Our Workshops

La Maison du KOJI brings you an opportunity to explore the unique process of koji fermentation.

Whether you’re a professional chef seeking to broaden your culinary horizons or a home cook looking to experiment with new flavors, our workshops offer a deep dive into the world of Koji.

Upcoming Events

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Salon des vin Au Pif Nature

It’s a pleasure to take part in wine events, especially with natural winemakers with whom we share similar manufacturing processes and fermentation philosophies. We’re delighted

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Want to Start Incorporating Koji Condiments Into Your Diet?

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