La Maison du KOJI

Shoyu & Miso made in Auvergne

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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.
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A jar of koi jam, a jar of koi honey and a jar of ko.
An asian woman writing on a wooden box.

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.

View Our Workshops

Upcoming Events
BONSAÏ CULTURE EXPO 2024

La Maison du KOJI sera présente au salon Bonsai Culture Expo qui se tiendra au Parc Floral, Paris.
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Venez découvrir 4 types de shôyu :
Soja & blé de khorasan
Khorasan
Pois de Planèze & blé rouge de Bordeaux
Soja & blé Poulard d’Auvergne
Double fermentation de pois de Planèze

du miso rouge,
du koji d’ail de Billom
et notre nouveau koji d’échalote …
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Date :
Vendredi 25 octobre 2024 : de 12h à 18h
Samedi 26 octobre 2024 : de 10h à 18h
Dimanche 27 octobre 2024 : de 10h à 17h
Lieu : Parc Floral, Paris
Tarif : Notre stand se trouve dans la partie Culture, avec une entrée gratuite.

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Want to Start Incorporating Koji Condiments Into Your Diet?

Browse through our variety of products and see what will be beneficial for you.
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Important Store Notice

Please note that our store will be temporarily closed from 9 December to 26 January. We apologize for any inconvenience this may cause and appreciate your understanding.