Mirin
Mirin is a sweet alcoholic Japanese seasoning whose main form, hon mirin, is made from glutinous rice, rice kōji, and shōchū or alcohol.
Koji
Sake
Sake is a Japanese alcoholic drink brewed mainly from rice, rice kōji, water, and yeast through multiple parallel fermentation.
Kōji
Kōji is grain or soybeans cultivated with useful molds whose enzymes support the production of sake, miso, soy sauce, vinegar, and other foods.
Japanese Fermentation
Japanese fermentation uses kōji, yeasts, bacteria, salt, and time to transform grains, soybeans, vegetables, fish, and other ingredients.
Soy Sauce
Japanese soy sauce, or shōyu, is a fermented liquid seasoning with regional types produced from combinations of soybeans, wheat, salt, water, and koji.
Miso
Miso is a Japanese fermented paste made mainly from soybeans, salt, and koji, with regional varieties shaped by grain, proportion, microbes, climate, and ageing.