Organic & Sustainable Fermentation for Ture Taste
The Kenshô commitment is as real and natural as the ingredients we use. Our koji, tempeh and natto are vegan, sustainably farmed and have natural umami flavor thanks to our natural fermentation process, without preservatives nor added sugars.
Organic Product
Sustainable Agriculture
Natural Fermentation
Natural Umami
Buy Koji, Tempeh & Natto by Kenshô
Koji, Tempeh & Natto: Asian Popular Fermentation
Kenshô produces and markets koji and koji spores, tempeh and natto so you can make your own Asian fermentations at home.
Koji is rice grown with the mold Aspergillus Oryzae. It is the most important and differential point in the production of Kenshô products. Each fermentation we make requires cultivating the koji a little differently and with great skill.
Tempeh is a fermented soybean originating in Indonesia, although it is also very common in other areas of Southeast Asia. It is an easy fermentation to prepare. It has a firm texture and its flavor is between mushrooms and nuts and with umami, very typical of fermented soybeans.
Natto is also a fermented product derived from soybeans, somewhat similar to miso, since both are fermented foods derived from this legume and originating in Japan. It is normally consumed mixed with rice, as part of the typical and healthy Japanese breakfast, which, apart from natto and rice, usually includes fish, miso soup and tofu.