Founded in 1853, Ando Jyozo has been naturally brewing soy sauce, miso, and other fermented products for generations. With such a long history, the company’s warehouses and brewing facilities have even been named tangible heritage properties and have remained unchanged since the Meiji Era. The company’s skilled artisans continue to create small batches by hand.

Suggested uses: This all-purpose, umami-rich seasoning works wonderfully as a marinade for meat, poultry, seafood, and vegetables, especially when grilling. To make tsukemono (Japanese pickles), coat sliced vegetables of your choice (Eg. cucumbers, radish, or cabbage) with kan koji paste and refrigerate overnight. Can also be used in salad dressings and dipping sauces as a salt substitute for a touch of salty umami!
Storage: Refrigerate after opening.