Koji is a culinary game-changer that transforms the ordinary into the extraordinary. At its heart, Koji is a type of mold (Aspergillus oryzae) traditionally used in Japanese cooking to ferment and unlock incredible flavors in foods like miso, soy sauce, and sake. But don’t let “mold” scare you—Koji is all about crafting deep, savory, umami-packed goodness! Here’s the magic: Koji breaks down proteins and starches into flavor-packed amino acids and sugars, creating a natural, mouthwatering umami explosion. Want a tender, perfectly marinated chicken? Koji makes it happen. Dreaming of bold, complex flavors that make your taste buds dance? Koji delivers. It’s not just an ingredient—it’s the ultimate flavor architect and one factor that makes Cross-The-Road a cluck above the competition.
We utilize the magic of Koji to enhance every bite, whether it be a chicken sando, our lacto-fermented koji fries, or house-made koji ice cream.
Click here to learn more about Koji.
