Exhibiting at Thaifex - Anuga Asia 2025

Koujiya is a distinguished Japanese fermentation house rooted in the culturally rich city of Ise in Mie Prefecture, Japan. The company specializes in traditional koji-based products and has built a name for itself by preserving centuries-old fermentation techniques, while also innovating within the world of natural, healthy food.

Core Business

At its core, Koujiya is engaged in the production of fermented food products using koji, a mold culture essential to many Japanese staples like miso, soy sauce, and amazake. The company is both a miso and soy sauce brewer, offering a wide range of products derived from their proprietary fermentation processes. Their mission centers on promoting health through traditional Japanese dietary practices.

Product and Service Offerings

Koujiya’s product range includes:

• Koji-Based Ingredients:

  • Shio-koji (salted rice malt)
  • Dashi-koji (rice malt infused with broth)
  • Garlic Shio-koji
  • Kara-koji (spicy koji)
  • Koji natto

• Ready-to-Drink and Ready-to-Use Products:

  • Amazaké (traditional sweet non-alcoholic fermented rice drink)
  • Amazaké base concentrate
  • Yoichi miso

• Sweets and Desserts:

  • Koji purin (koji pudding), a fusion dessert combining traditional fermentation with modern sweet offerings

• Gifting & Retail:

  • Kojimonogatari gift sets
  • Customizable gift packs featuring a selection of their fermented products

Specialisation and Unique Selling Proposition

Koujiya sets itself apart through:

• Traditional Brewing Methods: Leveraging ancestral techniques rooted in the Ise region's spiritual and cultural heritage.
• Health-Conscious Offerings: All products are made without artificial additives, highlighting natural fermentation for better gut health.
• Innovation in Tradition: Creation of novel products like koji puddings and flavored koji blends.

Financial Insights

While specific revenue numbers are not publicly disclosed, Koujiya has seen rising international interest, with its presence listed on export platforms such as JETRO. The company has participated in food trade events that have helped amplify its reach beyond Japan’s borders, indicating a strategic orientation toward global markets.

Shipment and Export Data

Based on records from JETRO and regional Japanese government export initiatives:

• International Shipments: Documented listings of Koujiya’s products are found in export promotional events, especially targeted toward Southeast Asia and Europe.
• Highlighted in Japanese Food Export Events: Including Mie Food Export Fair via JETRO (source: JETRO 2023 materials)

Although comprehensive export volume data is not available, participation in Japan’s strategic food export initiatives strongly suggests that Koujiya is an active exporter with growing international demand for their koji-based products.

Target Market

Koujiya targets:

• Health-conscious consumers seeking natural, probiotic-rich foods
• Export distributors of Japanese traditional food products
• Retail gourmet stores and culinary professionals
• Consumers in ASEAN and European markets increasingly drawn to Japanese fermented foods

Manufacturing Capabilities

• Artisanal Scale Production: Each batch is carefully brewed, ensuring preservation of flavor and fermentation quality
• In-house Koji Cultivation: Guaranteeing purity and consistent flavor profiles
• Scalable Supply Chain for Export: Participation in export fairs signals operational readiness for cross-border logistics

Certifications and Compliance

• Compliant with Japanese Food Sanitation Laws
• Featured in official government-backed export documents (JETRO), confirming quality standards are met for international trade

Customer Testimonials

While direct customer testimonials are not publicly listed, Koujiya's inclusion in the JETRO Mie Food Export Program is a strong indicator of customer trust and product integrity. These government-supported endorsements function as a mark of quality and consumer confidence.

Major Achievements

• JETRO Selection: Featured in Japan External Trade Organization's (JETRO) curated list of top food exporters from Mie Prefecture
• Product Innovation: Successfully developed unique koji-based desserts such as koji purin, blending heritage with contemporary taste
• Local Recognition: Known as a heritage miso and soy sauce shop in Ise, attracting both locals and tourists interested in traditional Japanese food culture

Koujiya remains a revered symbol of Japanese fermentation artistry, fusing cultural authenticity with a modern health-oriented product strategy, steadily building a footprint both within and beyond Japan.