Long Beach Koji | Artisan Fermentation & Culinary Innovation in California

About Us

Long Beach Koji was founded in 2026 by Masako Kodama, a Japanese Fermentation Professional whose background includes advanced study in Harvard’s Food Fermentation. Her work blends scientific precision with the cultural heritage of Japanese fermentation, bringing koji to Southern California in a way that is both authentic and accessible.

Long Beach Koji produces fresh frozen koji made from organic rice grown by Lopes Family Farm, crafted in collaboration with Sawtelle Sake Brewery. We offer educational workshops and are developing partnerships with local chefs to explore new ways of bringing traditional Japanese koji into modern cooking.

Fresh frozen koji is rice inoculated with Aspergillus oryzae and frozen at peak enzyme activity, preserving significantly higher levels of amylase and protease than dried koji. These enzymes break down starches and proteins into natural sweetness and umami, making fresh frozen koji a more vibrant, flavorful, and effective ingredient for cooking and fermentation.

LB KOJI'S DIARY

At Long Beach Koji, our passion for traditional Japanese fermentation techniques inspired us to create a space where we could share the wonders of koji with our community. Koji, a type of mold used in the fermentation process, is the heart of many beloved Japanese foods and beverages.

What is Amazake?

Amazake is a traditional Japanese sweet drink that has been enjoyed for centuries. It is known for its mild sweetness and creamy texture. There are two primary methods of making Amazake: one using sake lees (the byproduct of sake production) and the other using koji (a type of mold used in fermentation). In this article, we will focus on Amazake made with koji. Koji-based Amazake is made by fermenting rice with koji spores. This process breaks down the starches in the rice i

Mirin: The Unsung Hero of Japanese Cooking

Mirin: The Unsung Hero of Japanese Cooking Mirin is an essential ingredient in Japanese cooking, yet many people are unaware of its significance and the reasons behind its use. Here are some key reasons why Mirin is so important: Prevents Starch Leakage: Mirin helps to prevent the leakage of starch during cooking, ensuring that dishes maintain their desired texture. Prevents Ingredients from Falling Apart: It helps to keep ingredients intact during simmering, preventing the

Tailored Miso with Long Beach Koji

Tradition Meets Innovation in Miso-Making At Long Beach Koji, we are dedicated to sharing the rich heritage of Miso with our community. While classic Miso features soybeans, Koji, and salt, we celebrate the cultural diversity of Long Beach by experimenting with fresh, creative varieties of Miso. Innovative Miso Varieties Beyond the traditional soybean Miso, we are excited to offer unique tastings such as Cacao Miso, Masa (Corn) Miso, and Miso crafted from a range of beans.

KOJI WORKSHOPS

Long Beach Koji Workshops begin August 2026.
Explore koji, amazake, and umami through immersive, hands‑on classes. Stay tuned on Instagram for dates and registration.

WHERE TO BUY

At this early stage, our koji batches are small and special. We’re offering fresh organic koji for $25 per pound at our workshops only. Every attendee also goes home with 1 pound of koji included with the class.

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NEW DIARY

What is Amazake?

Mirin: The Unsung Hero of Japanese Cooking

Tailored Miso with Long Beach Koji

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