Soy sauce, rice vinegar, hon-mirin, salt, miso, and sake.
These seasonings have long been staples in Japanese kitchens,
so common that we hardly ever thought twice about them.
As a child, I never realized just how important they were.
But as I grew older and began cooking every day, I gradually came to understand.
The familiar flavors I’d always known were not just comforting
—they were deep, rich, and full of gentle warmth.
And at the heart of these flavors are three simple yet extraordinary ingredients:
rice, water, and koji.
Three Treasures Born from the Land of Japan
Rice, water, and koji.
This trio is a miracle made possible by Japan’s unique natural environment and culture.
Rice: More than just a staple food—it’s the foundation of sake, mirin, vinegar, and more.
Water: Not hard water filled with minerals, but soft water that gently draws out umami.
Koji: A unique “national fungus” that lives only in Japan.
Its enzymes transform ingredients, drawing out sweetness and a mellow,
round flavor like a tiny magician.
When rice, water, and koji come together—nurtured by time, care,
and the quiet forces of nature often called the “eight million gods”
—they give rise to flavors that are gentle yet profound, sweet yet strong.
And no artificial additive can ever replicate their depth and breadth.
Since realizing this, I’ve begun to look at the bottles in my kitchen with new appreciation.
The Quiet Power of Fermentation in Everyday Life
The number of foods that come from rice, water, and koji is truly remarkable:
Sake:
Made from just rice, water, and koji. Clear, profound, and steeped in history.
Learning about its process and legacy changed me—I can no longer drink it
without a sense of gratitude.
Sometimes, a single glass feels as if it contains all the quiet beauty of life itself.
Hon-mirin:
A sweet, matured liquor made from glutinous rice, rice koji, and rice shochu over time.
It brings a deep richness and gentleness to food.
Rice vinegar:
Created by brewing sake first, then fermenting it again with acetic acid bacteria.
It offers a soft but layered acidity.
Amazake:
A nourishing, sweet drink made only from rice and koji.
Despite its name, if made solely with rice koji, it contains no alcohol.
Shio-koji:
A blend of rice koji, salt, and water left to ferment—an umami-rich seasoning full of depth.
Kome-miso (rice miso):
A seasoning whose flavor varies by region, capturing the character of each land.
In every bowl of miso soup, I find warm memories of childhood.
Each of these foods is born from nature’s gifts and the devoted craft of makers
who uphold tradition.
They are not flashy, but they quietly accompany our meals and remind us to pause
and breathe, even in the busiest of days.
When “What We Took for Granted” Starts to Slip Away…
But today, what we once took for granted is slowly fading.
Japan’s rice farmers are dwindling year by year, and more of the rice we find
in stores is being replaced with imports.
If we only look at price, this may seem inevitable.
But is that really what we want?
There’s a long tradition in Japan of offering rice, sake, salt, and water at the
household shrine.These are not just ingredients—they’ve always been sacred.
They hold the spirit of Japanese life and prayer, and perhaps even something
essential to being Japanese.
That’s why I believe we must shift from choosing what’s “cheap” to choosing
what’s worth cherishing.
Japanese rice, pure water, and carefully made koji and fermented foods—
We should recognize their value, appreciate the nature and people behind them,
and choose them with gratitude.
This is a story about Japan, but every country has its own flavors and food culture
worth preserving.
These traditions, shaped over long periods of time, deserve to be passed on.
Wouldn’t it be beautiful if we could all celebrate and respect the differences in
each other’s cuisines?
With that hope, I began this blog.
To all the artisans who quietly continue these traditions—
Thank you, from the bottom of my heart.
