Yes, all ingredients are non-GMO. The rice is 100% Akita Prefecture's.

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chaganju

Q: How much sodium is in this?

It contains 16.9g sodium per pack(350g). When using for aging marinade, the serving amount is about 10% of the ingredient. If you marinate 300g's pork, 30g's Koji(Miso) is suited. The 30g's Koji(Miso) contains 1.4g's sodium.

Q: Is this sake kasu/Lees? I put that in a search and this popped up.

This product is not "sake-kasu." This product is a "shio koji" product. Shio koji is a fermented seasoning made from rice malt, salt, and water. It is a fermented seasoning food that allows you to easily take in the function of koji mold and enzymes.

Q: What is the shelf life of this product? How long will it keep after opening?

The expiration date is 6 months. Please keep in the refrigerator after opening

Product ID: 236705637

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🍚100% Akita rice base

🧂4 pure ingredients only

❄️Winter-harvested kan koji

Frequently Bought Together

chaganju KOJI -Japanese traditional all-purpose umami seasoning of rice paste for aging marinade- 12.3oz【YAMASAN】

Hanamaruki Liquid Ekitai Shio Koji (液体塩こうじ), Bring UMAMI Into Your Food!, Gluten Free, Non GMO - 16.9 Fl Oz

Premium Shio Koji 6.35oz (180g), Japanese Fermented Sauce, salt koji, Made in Japan, fermentation, seasoning.

Description

❄️ Elevate your kitchen game with Japan’s winter umami secret!

UMAMI POWERHOUSE - Transforms everyday meals with deep, aged flavor and tender texture.
AUTHENTIC WINTER CRAFT - Made during Japan’s coldest months for richer, thicker, and sweeter koji paste.
VERSATILE CULINARY ALLY - Perfect for marinating beef, seafood, poultry, and even veggies with effortless umami.
PURE CLEAN INGREDIENTS - No additives, artificial flavors, or colors—just honest Japanese tradition.
LOCALLY SOURCED EXCELLENCE - Crafted in Akita, the heartland of premium koji rice fermentation.

Chaganju is a traditional Japanese kan koji paste made from 100% locally grown Akita rice, sugar, salt, and koji rice fermented with Aspergillus oryzae. Harvested during Japan’s coldest months, it offers a thicker, sweeter, and richer umami flavor than standard shio koji, perfect for marinating meats, seafood, and vegetables. Free from additives and artificial ingredients, it brings authentic, clean, and versatile seasoning to modern kitchens.

Have a Question? See What Others Asked

Is it non-GMO?

How much sodium is in this?

Is this sake kasu/Lees? I put that in a search and this popped up.

What is the shelf life of this product? How long will it keep after opening?

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