Choro Koji Fermentation

02/05/2026

Introducing Buckwheat White Tamari — Soy-Free & Gluten-Free + Upcoming Market Dates -

This new White Tamari is soy-free, gluten-free, and full of elegant umami, delicate sweetness, and subtle floral notes. Its clear amber colour makes it especially suitable for dishes where you want to add depth of flavour without darkening the natural beauty of the ingredients.

22/04/2026

New Release: Buckwheat White Tamari
> Brewed “only” with 100% BUCKWHEAT

Unlike regular soy sauce, Buckwheat White Tamari is a beautiful, glowing amber. It’s floral, sweet, and packed with an elegant Umami that you have to taste to believe.

My favorite way to enjoy it? A fresh Soba Noodle Salad. It adds a deep, savory boost while keeping the vibrant colors of your ingredients perfectly bright.

Why 100% Buckwheat?
> Because we believe in purity. By choosing this, you’re not just eating healthy- you’re supporting a farming system that promotes biodiversity and protects our ecosystem.

Pure, ethical, and delicious

Already available at the following shops and more retail shop will be updated on our website, and also available on our Webshop.


shop



📹 by

24/03/2026

As part of the current fungi exhibition Nieuwe Instituut , our Buckwheat Miso, Buckwheat Shoyu, and Barley Miso are now on view and available at the New Shop from March.

At New Shop — a space exploring regenerative consumption through design and culture — we are grateful to present our work rooted in fermentation.

At the foundation of Japanese food culture is “koji” — a mold that has quietly shaped its essential flavours for centuries. In Japan, people have long lived in close relationship with this microbe, brewing miso, shoyu, sake, and more. Yet we rarely stop to think about the tiny organism behind these foods. We hope this is a chance to appreciate it a little more.

Through fermentation, we explore new connections between local grains, microbes, design, food culture, and nature.

Picture 10: Buckwheat koji I brew.
*this moldy buckwheat turns into Miso and Shoyu!

22/03/2026

Upcoming Workshops for Late 2026 + A Spring Dinner Experience -

As the year unfolds, we are happy to share a few upcoming dates for those who would like to explore fermentation with us in 2026.

05/03/2026

The Lingering Dinner – Kyodo Ryori (Regional Cuisine) Edition
(Contains fish, shellfish, and gluten-containing grains. We will not take a special request about diet at this time.)

This spring, we continue our Kyodo Ryori dinner series, exploring the diverse regional cuisines of Japan. Over the next three years, we will introduce dishes from seven regions across the country. This second edition focuses on the Chugoku and Shikoku regions.

📅 Date & Time

Friday, 10 April 2026 | 17:30 – 21:00

or

Sunday, 17 May 2026 | 18:00 – 21:30

Booking link is in BIO of

📍 Location
, Rotterdam (Glashaven 105-107, 3011 XG)

This edition explores regional food, culture, and connection. Through a carefully curated menu, we present the culinary heritage of Chugoku and Shikoku, accompanied by the stories and traditions behind each dish. Optional sake pairing will be curated in collaboration with sake sommelier from

Pictures are from the previous dinner event and dishes is different from this edition.

>

🍴 A 7-course fermentation dinner by .aoyagi and a journey into bold textures, seasonal produce, and deep umami flavors. Optional sake pairing available.

🍴 This regional menu includes fish, shellfish, and gluten-containing grains.

🌱 Mostly local and seasonal ingredients, highlighting biodiversity and sustainable sourcing.

🕰 A 3.5-hour immersive experience — including cultural storytelling, fermentation insights, and sake pairing explanations between courses.

>

-Experience unexpected and delightful textures that transform everyday ingredients.

-Savor the delicate balance of the five essential tastes, crafted naturally without MSG.

-Discover dishes shaped by time, microbes, grains, legumes, and salt, connecting tradition with contemporary techniques.

-Ingredients are carefully selected by .aoyagi , who brings over 13 years of culinary expertise, and elevated with the signature seasonings and fermentation of

02/03/2026

The Lingering Dinner Returns — Discover Japan’s Regional Cuisine -

This spring, we continue our Kyodo Ryori dinner series — a long-term journey through Japan’s regional cuisines, told through fermentation, storytelling, and shared tables.

02/02/2026

We’re truly honored to be featured in

To all the restaurants, chefs, retail shops, and customers who have supported us — thank you.

These past four years of dedication to fermentation have been deeply meaningful.

Thanks to you, we’ve been able to share the beauty and potential of grains suited to Dutch soil — like buckwheat and emmer — and we will keep exploring where they can take us.

This is only the beginning.

Thank you for being part of this journey.

Your continued support means everything.

01/02/2026

Fermentation Updates: Workshops & Stockists -

Shila / % by SHILLA / Kitchen impossible / Little Plant Pantry / Hokkai Kitchen / FermentFabriek / Delicious Food & Gourmet / Alon’s Pickles

27/12/2025

As this year comes to an end, we just want to say one big thank you.

To everyone who cooked with our miso, seasoned their dishes with our shoyu, shared a bottle of Ama-Shizuku, joined a workshop and dinner event, sent a message, or supported us quietly from afar — we truly appreciate you.

What started as a small fermentation journey continues to grow, thanks to this community.

In 2026, we want to go deeper.
Deeper into fermentation.
Deeper into local ingredients.
Deeper into the connection between nature, people, food, and health.

What’s coming in 2026:
• More hands-on fermentation workshops (most of the workshops and events planned up to April are already fully booked)
• New fermentation-focused events
• New buckwheat-based product launches
• New Ama-Shizuku flavors

We’ll keep experimenting, learning, and crafting slowly — miso, shoyu, and beyond — with care and curiosity.

We’re excited to share what’s coming next with you.

Thank you for being part of this journey.
See you in 2026

Beautiful picture by

18/12/2025

Thank You for an Incredible Year – Christmas Markets & April Miso Workshop -

This year has been shaped by your curiosity, encouragement, and trust in what we do — from choosing our products, visiting us at markets, joining our workshops, and sharing our story with others.Your support allows us to keep fermenting with intention, care, and respect for nature, people, and foo...

12/12/2025

This is a new Ama-Shizuku — we call it Wetland Whisper.

Infused with the leaves of gagel, a native Dutch plant, this drink blends Ama-Shizuku’s natural fruitiness with herbal notes — revealing a delicate aroma reminiscent of rose.

In the Netherlands, gagel once thrived in lowland wetlands and had been part of the landscape since ancient times, used to flavor beer long before hops existed.
But as brewing traditions changed and the land was reshaped, gagel disappeared from daily life.
Today, it survives only in rare, acidic soils and is recognized as a protected native species.

By bringing this forgotten plant into the spotlight, we’re reminded of how much our ecosystems have changed — and how we continue to shape them.

In Japan, fermentation has long connected people, nature, and tradition.

So by combining Japanese koji fermentation with Europe’s ancient flora, we craft a non-alcoholic sake that holds the taste of time, place, and intention — like a whisper rising from the mist of an old wetland.

For this Wetland Whisper, we received wild gagel leaves from Trompenburg’s food forest in Rotterdam — a place where food and nature grow side by side, lovely cared by

Due to the limited harvest, only 150 to 200 bottles were brewed.
Half will go to restaurants and retail, leaving just around 100 bottles available for consumers at Christmas market and our Web-shop.

This special edition features leaves harvested in autumn and winter, revealing deeper herbal complexity.

A spring/summer version — with a vivid color, more floral expression — will be released after April 2026.

Please enjoy this drink — rooted in nature, memory, and quiet reconnection.