Professionals
La Maison du Koji provides customized products and services to professional restaurateurs and épiciers.
What Our Clients SayAbout Our Products
What appealed to me first and foremost was the approach of highlighting production techniques from your country of origin with products from your adopted country and even region.
Of course, there's also the organoleptic quality of your products and the diversity of tastes that we find in relation to the basic legumes used, and finally the sympathy and benevolence that you maintain with us, your customers, which for me is one of the main criteria in the choice of suppliers.
Emmanuel HébrardL'Ostal in Clermont Ferrand 
I really loved and was shocked by this soy sauce. You can taste the living, natural ingredients that go into it. It really has a different energy and a more than delicious taste. I also find it very well balanced. It's more than a soy sauce for me. It's a jewel. Many thanks Eri-San for this rare and exceptional work.
Xavier PensecHinoki in Brest 
Consulting Services
Koji fermentation has become one of the hottest topics in the culinary world, and chefs and cuisiniers around the world are learning the art of koji. In direct communications with laboratories, university professors, and koji practitioners in Japan, we provide up-to-date science-based information and technical know-how on koji fermentation.
Would you like to gain understanding of koji fermentation?
Customized Products Development
Do you want koji products with your own signature for your distinguished maison? We have a history of working with distinguished chefs to create customized products which correspond with their creativity and identity. Contact us with your queries and proposals.R&D Collaborations
We are open to all R&D ideas to advance koji applications. Let’s discover new potentials of koji together. Contact us with your ideas and queries.These maisons confide in us






