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A miso built around the rice koji itself, left visible in the paste rather than blended smooth, so you can see and taste every grain.
A soft golden miso with grains of koji running through it, a pronounced natural sweetness close to amazake and a mellow savory finish. Sweet, textured and bright.
ANDO-SAN
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How to use · 使い方
Coat salmon or cod and leave it covered in the fridge overnight. Wipe off most of the marinade and grill gently until golden at the edges.
Why kouji
Its amazake-like sweetness turns into a glossy glaze, and the koji grains catch and caramelise under the grill. Keep the heat moderate, as the sugars colour fast.
With wet hands, press a hollow into warm rice, add the miso, close and shape into a triangle. Wrap in nori just before eating so it stays crisp.
Why kouji
Eaten as it is, the koji grains bring a soft, sweet bite against the plain rice. A spoonful is the whole filling.
Warm the dashi, take it off the stove and stir the miso in directly, without a strainer. Add soft tofu, wakame and spring onion and serve straight away.
Why kouji
Skip the strainer so the koji grains stay in the bowl. They give a naturally sweet, light broth with a little texture in every spoonful.
Compare our japanese miso
Not all miso tastes the same. Explore four distinctive styles, from sweet and delicate White Miso to deep and bold Kioke Miso.
| Products |
Sweet and textured | Mild and sweet | Deep and bold | Nutty and savoury |
|---|---|---|---|---|
 Sweetness |
 | | | |
 Umami |
| | | |
 Body
Richness and weight on the palate
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Texture
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Visible koji grains | Smooth, creamy | Dense paste | Soft, lightly grainy |
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Colour
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Soft golden | Pale cream | Dark brown | Amber-brown |
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Best for
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Marinades, onigiri | Soups, dressings | Soup, glazes, dengaku | Morning soup, glazes |
Compare with
Sweetness
Umami
Body
Richness and weight on the palate
Sweetness
Umami
Body
Richness and weight on the palate
Sweetness
Umami
Body
Richness and weight on the palate
Ocha and Co
Founded in Japan, Ocha & Co
is dedicated to offering organic Japanese teas grown in the mountains of Shizuoka.We select each tea for its purity, balance, and depth — and ship it fresh, straight from the source. Our goal is simple: to brinxg you the finest expression of Japanese tea culture, from everyday matcha to seasonal harvests.
Meet our farmersHow to
Learn to brew tea with our brewing guides
Temperature, amount of life, type of water and steep time are important factors you need to get right to make the perfect cup of Japanese green tea.
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Our miso
Our miso is made in our own kura in Aichi, Japan, where our family has been making miso for more than a century. Today the sixth generation tends the wooden barrels where every batch slowly ferments and matures.
Just three: soybeans, koji and salt. Nothing else, only time and a slow, natural fermentation in our kura. The koji is what gives each of our misos its own character, and the exact ingredients are printed on every pack.
Before opening, keep it in a cool, dark place. Once opened, store it in the fridge with the lid tightly closed, and always use a clean, dry spoon. Miso keeps maturing slowly, so its color may deepen over time: that is completely natural.
Beyond the cup
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Quality without concessions
Vaccuum-sealed for freshness. Small batches for maximum shelf-life.
Free delivery
From $60. Fast dispatch, fresh from Japan.
Shipping worldwide
Wherever you are, we bring Japan’s finest teas to your door.
Traditional craft, natural farming
Our teas are grown in rich, mineral soils using time-honored Japanese techniques.
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