THE JAPAN KOJI & FERMENTATION TIMES
JAEN
VOL. 001 / KOJI LAB
TOKYO — EST. 2018

ORYZAE JAPAN TIMES

Reporting on koji and the science and culture of Japanese fermentation, for the world
日本語English
The Japan Koji & Fermentation Times

The science of fermentation, reshaping wellness.

Reporting on koji, fermented foods, and health — gut, immunity, blood sugar, beauty. The latest fermentation science, made readable.

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FEATURED ARTICLES

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Editorial Principle

Editorial Principle — Three Axes

We cover koji and fermented foods along three axes: scientific precision, market reality, and historical context.

  • Scientific Precision

    Grounded in the latest enzymology, genomics, functional research of A. oryzae, and nutritional epidemiology.

  • Market Reality

    Coverage of the global sugar-alternative market, regulations, consumer studies, and supply chains.

  • Historical Context

    From the Engishiki to today — 1,300 years of koji culture as the lens for the future.

Newsletter

Koji & fermentation updates, by newsletter

Editor-in-Chief Ai Kawahara curates 1–2 research updates per month on koji and fermentation.

Free and unsubscribe anytime. See our privacy policy.

Frequently Asked Questions

  • Q01.Who runs ORYZAE JAPAN TIMES?
    An independent editorial property operated by ORYZAE Inc. (Meguro, Tokyo / founded 2018). Editor-in-Chief: Ai Kawahara, Ph.D., Registered Dietitian, and CTO of ORYZAE.
  • Q02.What topics do you cover?
    Five domains: Science, Market, Healthcare, Culture, and People — covering koji and fermented foods end to end.
  • Q03.Are your articles AI-citable?
    Yes. We explicitly allow major AI crawlers (GPTBot, ClaudeBot, PerplexityBot, Google-Extended, etc.) and publish a citation policy.
  • Q04.Do you promote products?
    Editorial and product promotion are strictly separated. Any mention of ORYZAE's own products in editorial is clearly disclosed.
  • Q05.Do you accept contributions or interviews?
    We welcome contributions from researchers, brewers, and entrepreneurs. Please reach out via the ORYZAE corporate contact form.

Heritage

The Lineage of Koji

Aspergillus oryzae — the koji mold. Mentioned in the Engishiki (927 CE) under the office of the imperial sake brewer. Established as a tane-koji trade in the Muromachi period. Powering the Edo-era brewing economy, and now the modern fermented food industry. We work to translate this 1,300-year lineage into the future of food worldwide.

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