Modern Sweets Changing Perceptions of Fermented Foods

Koji Wadaya

Name: Koji Wadaya
Address: 22 Motomiya Kamimachi, Motomiya City, Fukushima, 969-1133, JP
Telephone: +81-243-34-2140
Price range: From 500 yen to 2,000 yen

糀和田屋

Wholesome Koji Sweets at a Miso Brewery in Fukushima Prefecture

A miso brewery in Motomiya, Fukushima, with more than 250 years of history, has opened a new eat-in space serving sweets made with rice koji (rice cultured with koji mold) and other items. The new space reflects the company's representative's desire to make fermented foods more familiar to people. Here, we introduce the shop and its products, which attract visitors from Japan and overseas.

Modern Sweets Changing Perceptions of Fermented Foods

"Koji Wadaya" in Motomiya, Fukushima, has long specialized in miso production. In recent years, alongside miso, koji, and soy sauce made by experienced artisans, it has introduced a range of new products using its fermentation expertise, including "Fruit Amazake" and "Shio Koji Soft Serve." These products offer an approachable way to discover new possibilities for fermented foods through flavorful, health-conscious options.

A smoothie with gentle sweetness that fills the palate

"Peach Smoothie" with Amazake to Support Everyday Wellness

Created by the company's representative, who has a love of sweets, "Shio Koji Soft Serve" beautifully balances the sweetness of the cream with the mellow saltiness of shio koji. As summers grow hotter, this refreshing treat offers both a welcome coolness and a chance to appreciate the appeal of fermented foods. The convenience of enjoying it as takeout is another attraction. The shio koji's moderate salt content enhances the sweetness, and the shop also recommends it as a way to help prevent heatstroke. Soft serve may seem unexpected from a long-established miso brewery, but it has become a popular new item at "Koji Wadaya," enjoyed by a wide range of customers.

Handmade Koji Prepared Using Traditional Methods

While large-scale machine production is now common, "Koji Wadaya" continues to make koji using the traditional "koji-buta method." The koji is cultivated in a koji room using wooden trays, which promotes stronger mold growth than machine production and produces noticeable differences in umami and aroma. This labor-intensive process requires experienced hands and allows the shop to maintain a high standard of koji.
Amazake Made with Whole Rice Grains from Japan

The shop's amazake is made only with whole, uncrushed rice grown in Japan. The rice is first cooked to a porridge-like consistency, then combined with koji and saccharified to create the gentle sweetness of traditional amazake. No sugar or other sweeteners are added.

Also popular for its convenient takeout option

"Shio Koji Soft Serve"

Must-try signature dish

"Chinese Steamed Buns"

Along with sweets, the shop also sells authentic "Chinese Steamed Buns" with amazake incorporated into the dough. They were created from the idea of "offering a warm menu for winter," and the filling is seasoned with the shop's own miso, soy sauce, and koji. No additives or artificial seasonings are used, making them a simple, wholesome option.
"Koji Pudding"

This pudding is made with ama-koji, a concentrated form of amazake, giving it a gentle sweetness and rich flavor. It has a smooth, melt-in-the-mouth texture and comes in three varieties: "Plain," "Strawberry," and "Blueberry."

Restaurant highlights

Perfect as a gift for someone special

Wholesome Treats with Gift-Giving in Mind

One of "Koji Wadaya"'s strengths is its more than 250-year history of making fermented foods by hand using traditional methods. Its newer products make koji more approachable and are well suited as health-conscious gifts for people interested in wellness and beauty, as well as those who pay close attention to their health.

Interior

Transformed into an inviting modern Japanese-style shop

A bright, clean interior

The shop occupies a renovated building more than 200 years old, preserving the character of a long-established business while adding a refined, modern Japanese style. The updated interior feels brighter and more welcoming, making it easy to stop by and explore fermented foods. Walls were also removed when the eat-in area was introduced, creating a more open and spacious setting.

A message from the owner

Foods made with koji have earned recognition both in Japan and overseas, and I'd like more people to make them part of their everyday lives and see them as something familiar and accessible. Our shop's renovation and the introduction of new sweets reflect that wish, so please feel free to stop by while out shopping or enjoying a day off. I hope you'll rediscover the appeal of fermented foods and appreciate just how delicious and wholesome they can be.

From the Tabiiro Editorial Team

The owner and staff are warm and welcoming, and readily answer even basic questions about koji. While preserving its traditional methods and flavors, "Koji Wadaya" has been transformed into a modern, stylish shop that anyone can visit casually. It offers an approachable way to discover both the traditional appeal and new possibilities of fermented foods.