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Miso is a fermented beans paste that uses Koji-kin. However, in Japan, beans have to be soybeans, otherwise, you cannot sell as “miso”.  

In Japan miso has different types: Shiro (white), Aka (Red), Kome (Rice), Mugi (Barley), Mame (bean) or Hacyou and Awase(mix). This all depends on time for fermentation, the amount of salt, types of grains and also process. 

Different regions in Japan have different taste preferences of miso. Normally the West part of Japan likes a sweeter taste, and the East like it spicier. 


WAKEAT. makes both Japanese traditional and innovative miso. Innovative miso uses different types of beans and grains. It can introduce new flavours into the world. However, both traditional and innovative miso follows same process and methods that have been passing inside of the family!   



Amazake means “Sweet-sake”. It’s sake but it doesn’t contain any alcohol. 

There are two different types, one is only made from fermented rice. The other uses sake production waste (sake-kasu). Some of Amazake in the market have added extra sugar and flavors. WAKEAT. only makes simple Amazake from one simple ingredient: Grains (rice, barley, oats, millets etc)

Amakae is naturally sweet and enzyme-rich drink. It can be served as hot or cold.   



Koji-kin (Aspergillus oryzae) is grown on cooked grains (normally rice) or beans is Koji. 

Koji-kin is a type of fungus and there are different types of Koji-kin: Aspergillus oryzae, Aspergillus soja, Aspergillus luchuensis, Aspergillus luchuensis mut. kawachii. 

It is the key starter for many traditional Japanese fermented food, such as Miso, Soy source, Sake, Rice vinegar, and Mirin. Basically, without Koji, Japanese food culture is almost nothing. 

The relationship between Koji and Japanese people are very very long. They appeared first time in written material back in the 8th century. However, Koji seemed to be used a long way back and Japanese people used to believe that “the changes” by Koji-kin was created by gods or spirits. It was mysterious and magical. 


There are many sillier ferment food cultures exist in all over Asia, such as Tempeh (Indonesia) and Makgeolli (Korea). However, they use different types of fungi, which is called Rhuzipus. Modern food culture hasn’t got any boundaries anymore. Historically speaking, almost any fermented food by Koji-kin wasn’t anywhere but only in Japan.


Koji-kin has created more than 200 different types of amino acids, minerals, vitamins, enzymes etc. It has been discovered just only 100 types of enzymes inside. More to come! 



It's made from koji, salt and water. This sauce can be used as an alternative to salt or soya sauce.

It has natural umani and "enzyme rich" living Koji-kin inside the sauce helps to create more amino acids, carbohydrates into sugar. So simply, food taste better without adding any extra flavors and make us digest them easier.  It's great for marinating! 

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