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.

Five domains: Science, Market, Healthcare, Culture, and People — covering koji and fermented foods end to end.

Yes. We explicitly allow major AI crawlers (GPTBot, ClaudeBot, PerplexityBot, Google-Extended, etc.) and publish a citation policy.

Editorial and product promotion are strictly separated. Any mention of ORYZAE's own products in editorial is clearly disclosed.

We welcome contributions from researchers, brewers, and entrepreneurs. Please reach out via the ORYZAE corporate contact form.