HAKKO
HAKKO is dedicated to sharing the rich traditions of Japanese fermented foods and exploring the joy and deliciousness they bring. The word “HAKKO” means “fermentation” in Japanese. But why did we choose to start HAKKO in the United States?
As we delved deeper into Japanese fermentation culture, we discovered a common thread running through almost all traditional Japanese fermented foods—miso, soy sauce, sake, and more. That thread is koji. This realization deepened our understanding of koji’s pivotal role in Japanese cuisine and culture.
Koji is not just an ingredient; it’s the magic behind Japanese food culture. The rich depth of miso, the savory umami of soy sauce, and the delicate sweetness of sake—all these incredible flavors are created through the power of koji. We want to share this unique essence of Japanese cuisine and help others discover its cultural and culinary significance.
We chose to launch HAKKO in the United States to bring the art of Japanese fermentation to a global audience and share its wonders fresh and innovatively. Here, in a new environment, we aim to blend tradition with creativity and explore the endless possibilities of fermented foods. Let’s embark on this journey together, starting with the magic of koji!
Why We Love Koji
Koji is the foundation of Japanese seasonings, creating the familiar flavors we’ve known since childhood. Miso, soy sauce, mirin, amazake—koji is at the heart of them all. However, it wasn’t until we moved abroad and began making our seasonings that we understood its significance. In Japan, koji was always a given, effortlessly accessible. Only when we found ourselves without it, did we realize how extraordinary it is.
What makes koji so remarkable is its adaptability. As long as the proper environment is provided, koji can thrive anywhere. The fermentation process can begin with koji spores regardless of location or culture. This incredible resilience deeply inspires us and resonates with how we aspire to live our lives.
Koji is not just a "microbe"; it’s a bridge between people and nature, enriching lives through food. What draws us to koji is not only its strength but also its creativity.
Why We Want to Share Japanese Koji？
Koji is a tradition deeply intertwined with Japanese food culture, nurtured and refined over centuries. It is not confined to a single “correct” method or way of making; rather, it has evolved to adapt to the unique climates, needs, and tastes of different regions, serving as a vital part of people’s lives throughout history.
Despite its foundational role in iconic Japanese foods like miso, soy sauce, and sake, koji often works quietly in the background, its importance overlooked and unnoticed.
We believe that now is the time for this humble yet extraordinary ingredient to step into the spotlight. Koji is not merely a tool for fermentation; it is a symbol of creativity, adaptability, and harmony with nature. Through koji, we hope to inspire people to explore its remarkable potential and experience the joy, connection, and richness it brings to life.
By sharing koji, we aim to bridge cultures, pass down traditions, and celebrate the beauty of food that brings people together.
Our Wish
Living abroad gives us many opportunities to share the wonders of fermentation, particularly koji, with people from different countries. In places like the United States, koji is used creatively, inspiring new possibilities in cooking and brewing. We are often amazed by how this traditional Japanese ingredient is evolving overseas, and we hope to share these innovative uses of koji with people in Japan as well.
Koji is not just a part of Japanese seasonings; it is the heart of Japanese food culture, nurtured and refined over generations. It embodies the spirit of bringing people together around the table and living in harmony with nature. This idea is a universal one, connecting cultures and traditions across the world.
Through our efforts, we aim to preserve the tradition of koji while exploring its new potential. By sharing the knowledge and creativity cultivated in Japan and abroad, we hope to expand the understanding and appreciation of koji’s significance. At the same time, we want our work to inspire you to consider what traditions and cultural treasures you wish to protect and pass on.
What is it in your culture that you want to preserve and share with future generations? Together, let’s explore this question and build a more prosperous future for all.
-
Yoko Maeda Lamn is a certified fermentation expert, founder of HAKKO, and a passionate advocate for traditional Japanese food culture. Born in Nara, Japan, and now based in Los Angeles, she shares her love of Japanese fermentation through workshops on miso, sake, soy sauce, pickles, and other preserved foods.
With over a decade of experience, Yoko has taught fermentation classes at community events, cultural institutions like the Japanese American Cultural & Community Center (JACCC), and internationally to chefs and culinary enthusiasts. Her work has been featured on NBC’s "California Live," KTLA 5, and Tasty, where she showcased the 400-year-old tradition of miso soup.
Yoko is also a recipe developer and a contributor to publications like Lighthouse Magazine and "The New Homemade Kitchen." She combines her expertise in fermentation with her dedication to creating connections between people and cultures, one workshop at a time.
Certifications:
Miso Sommelier
Sake Advisor
Koji Instructor
Former Master Food Preserver of Los Angeles
Yoko continues to inspire and educate through her workshops, helping people discover the joy, creativity, and depth of Japanese fermentation.
Get in touch.
For workshop inquiries, business requests, planning a fermentation trip to Japan, or simply asking, "What is fermentation?"—feel free to contact us ”