Japanese Fermented Foods Guide

Miso, shoyu, koji and tsukemono pickles, explained neutrally: the official classifications, the named regional styles, and how to choose, store and visit. Written for cooks and travellers who met one of these foods and want the whole system.

Why now? Japan's miso exports reached a record 23,497 tonnes in 2024, with the United States the largest destination, and soy sauce exports were about 54,000 tonnes the same year (Ministry of Finance trade statistics). Koji seasonings are reaching overseas shelves in their own right. This guide is the independent reference for that wave: no shop, no rankings, no health claims.

Start here

What is koji?
The mould behind almost everything here.What is miso?
White, red or awase - the system in one page.Koikuchi vs usukuchi
Japan's two everyday soy sauces, compared by their type pages.Shio koji
The koji seasoning heading for overseas shelves.Nukazuke
Pickles from a living bran bed.Choosing in one table
The shelf decisions, settled fast.

Browse

All types · Regions · Koji (7) · Miso (13) · Shoyu (10) · Pickles (11) · More foods (4) · Practical guides (7)

Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.