LIST OF MEMBERS
Kojiya Co., Ltd.
We are a long-established koji shop that has been around since the Muromachi period in 1566.
The current head is the 22nd Generation in a long-running line of Successors. While strictly maintaining traditional methods, we make miso and amazake suited to the climate and soil.
Although dried koji has excellent storage stability, it loses out in the quality of fermentation and flavor compared to fresh koji. By sacrificing the storage stability, we use a powerful koji to create a deeper flavor.
Our artisans work with great care to ensure that you enjoy a product that is safe and delicious.
Having built our production base along Nakasendo, we (Kojiya) have made Koji in this area for over 450 years.
The company’s founding dates back to the end of the Muromachi period. Since then, the family head name “Tobei” has been passed down from generation to generation. The current head of the family, Mr Tobei Iijima, is the 22nd generation family head.
In the past, Takasaki was a logistics hub and prospered as a post town. It is said that during this time, Kojiya began its business in reply to the need and demand for processed products such as miso and amazake.
Message
In recent years, there has been a high appeal for fermented products and koji overseas. There are people in Japan who make their own miso or cultivate their salt-koji (mold) using local ingredients. The demand overseas is increasing as Japanese food is becoming more popular. Since koji itself is a living thing, there are some difficulties in terms of distribution. As such, to find solutions to this problem as much as we can and to pass on and distribute the Japanese food culture, we would like to continue to expand our initiatives.
Company Profile
Name
Kojiya Co., Ltd.
Address
2-10-4, Tonya-machi, Takasaki-shi, Gunma-ken, 370-0006, JAPAN
Head
Tohei Iijima
Phone
Number
Number
+81-120-12-5028
Business
Manufacturing
Website
Main
Products
Products
Miso, Japanese pickles