Healthy koji-based foods at ORYZAE’s Tokyo pop-up event

ORYZAE is bringing its naturally fermented foods to Isetan Shinjuku for a week-long pop-up from 9 to 15 April. The focus is rice koji, a fermented ingredient rooted in Japanese culinary heritage. ORYZAE uses it develop products to support inner health and beauty..

Shoppers will be able to try a range of sugar-free granolas and sauces. Granola flavours will include both everyday favourites and limited-time varieties. Sauces span sweet options like chocolate and strawberry, and savoury ones like shio koji, shoyu koji, and koji mayo.

Also featured is ORYZAE’s rice koji-based sweetener. This natural sugar alternative is made by fermenting rice, resulting in a subtle, guilt-free sweetness. It’s already being used in nursery meals and sweets, and can be produced from surplus or imperfect rice, supporting efforts to reduce food waste and repurpose underused resources.

Founded in 2018, ORYZA Co., Ltd. is committed to addressing social and environmental issues through fermentation. Its work follows a “FIVE WIN” principle—benefitting consumers, producers, communities, the planet, and future generations. In February 2025, it became B Corp certified.