Chaganju KOJI - Japanese Umami Paste for Aging Marinade | 12.3oz | YAMASAN

Chaganju KOJI is a traditional Japanese kan koji paste designed as an all-purpose umami seasoning and marinade. Made from rice, sugar, salt, and koji rice fermented with Aspergillus oryzae, this paste brings depth to a wide range of dishes without artificial additives. The kan koji approach uses extra steamed rice, delivering a thicker, stickier texture and a sweeter, mellower depth that helps flavors cling during marination. Crafted in Akita, Japan, using 100% locally grown Akita rice, it carries a sense of place alongside its culinary utility.

How to use Chaganju KOJI

Recreate the savory profile of aged cooking with ease. Simply marinate your chosen ingredient for a few hours, then cook as you like. Grilling beef, pork, or seafood can yield a tender, deeply flavorful bite, while a raw application on salmon or ham can create carpaccio or salad toppings with a nuanced finish. It’s also excellent for vegetables—try cucumber or radish to make traditional tsukemono pickles with a subtle sweet-savory lift.

Why this kan koji stands out

• THICKER, SWEETER KAN KOJI: Extra steamed rice yields deeper texture and milder sweetness that helps marinade cling.
• PURE, CLEAN INGREDIENTS: Only four ingredients—rice, sugar, salt, and koji rice fermented with Aspergillus oryzae—no artificial flavors, additives, or colors.
• HERITAGE & ORIGIN: Crafted in Akita, Japan, with 100% locally grown Akita rice for authentic fermentation flavor.

Origin, ingredients, and gifting ideas

Chaganju KOJI rests on a simple pantry principle: let traditional processes and a few honest ingredients do the work. The base is rice, sugar, salt, and koji rice, kept free of artificial additives. This makes it a thoughtful choice for everyday cooking and a refined gift—especially alongside other premium Japanese foods and teas from Yamasan Kyoto Uji during festive seasons.

Key benefits at a glance

• Versatile: suitable for beef, pork, chicken, fish, and vegetables.
• Flavor and texture: thicker, sweeter kan koji for deeper marinade penetration.
• Simple prep: marinate for hours, then grill, roast, or enjoy raw on carpaccio.
• Clean label: four ingredients, no artificial colors, flavors, or additives.