Japanese Traditional food ＊ Fermented by Koji
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Booth Information
JCCC Winter Family Festival
Date & Time : Dec 8(Sun), 2013 12:00pm - 5:00pm
Place: JCCC(Japanese Canadian Cultual Center)
6 Garamond Court, Toronto, Ontario
entrance fee required
Halton New Year Celebration
Date & Time : Jan 12 (Sun), 2014 11:00pm - 2:00pm
Place: OE Banquet Hall
2245 Speers Road, Oakville, Ontario
entrance fee required
JCCC New Year Celebration
Date & Time : Jan 26 (Sun), 2014 11:00pm - 5:00pm
Place: JCCC(Japanese Canadian Cultual Center)
6 Garamond Court, Toronto, Ontario
entrance fee required
JCCC Winter Family Festival
Date & Time : Dec 8(Sun), 2013 12:00pm - 5:00pm
Place: JCCC(Japanese Canadian Cultual Center)
6 Garamond Court, Toronto, Ontario
entrance fee required
Halton New Year Celebration
Date & Time : Jan 12 (Sun), 2014 11:00pm - 2:00pm
Place: OE Banquet Hall
2245 Speers Road, Oakville, Ontario
entrance fee required
JCCC New Year Celebration
Date & Time : Jan 26 (Sun), 2014 11:00pm - 5:00pm
Place: JCCC(Japanese Canadian Cultual Center)
6 Garamond Court, Toronto, Ontario
entrance fee required
What is Koji?
Koji, Aspergillus oryzea, is used in Japanese cuisine to ferment rice, soybeans, and other grains.
We use Koji to make many kinds of traditional Japanese foods, such as miso, soy sauce, sake, etc.
Products fermented by koji contains many minerals, vitamins, and amino acids that are good for your health.
The koji products contain live bacterial culture so refrigeration is required.
We use Koji to make many kinds of traditional Japanese foods, such as miso, soy sauce, sake, etc.
Products fermented by koji contains many minerals, vitamins, and amino acids that are good for your health.
The koji products contain live bacterial culture so refrigeration is required.
Koji is a living product!
SynBio products are all homemade and all of our jars are sterilized with boiling water and air dried before use.
You will see that upon pressing down on the lids of our jars, it makes a popping noise. Do not be alarmed.
Koji is a living product. Using high-pressurized heat to seal the jars will kill the probiotics as they thrive only under 60 degrees.
Please be advised that as long as the seal on the lid is not broken it is safe to eat!
All our products are 100% homemade and contain no preservatives, no additives, no colour and is suitable for vegetarians and vegans.
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