"Koji Soupe" and its sister brand "Koji Labo" were started during the midst of the Covid-19 pandemic, by Noriko and Yota Suzuki, two immigrants from Japan.
We started in the kitchen of the local Indian restaurant in Parc-Extension (Special thanks to Buffet Maharani restaurant!)
Yota Suzuki was formerly an apprentice of a sake master in Japan, a very intensive process that entails physically living at the brewery for several months at a time.
Koji soupe is Quebec’s first producer of koji rice and derived products in Quebec.
Koji rice is a mold-inoculated rice (koji being the name of the mold) that is the precursor ingredient to a whole host of Japan’s most popular foodstuffs, such as soya sauce, miso soup, mirin, and sake. It is responsible lending a unique and undeniable umami flavour in any kinds of cuisine that is highly coveted by Japanese and other fusion restaurants, as well as home chefs.
We are committed to a collaboration of Koji products with professional/home chefs in multicultural culinary in Quebec.
Although most if not all of the koji product that is used in restaurants and by consumers is imported, the market for koji is already well-established in Europe. Now it is time to bring this trend to Montreal and Quebec! Try our local & high quality koji products from Quebec!