Handcrafted and Natural
Here at iwai, We strive to craft the best tasting, nutrition-rich Japanese condiments from purely local and organic Indonesian ingredients. Our condiments are traditional in process, modern in style, and versatile across all types of cuisine.
Passion for food
Koji – As food lovers, we believe it is of one the greatest inventions out there. Koji is the source in the depth of flavor and nutritional value you find in our condiments. In hope to satisfy your taste buds and to keeping you healthy.
Who says healthy can't be delicious?
What is Koji?
Koji refers to steamed grains (rice, barley, or soybean) that have been fermented with filamentous fungi called Aspergillus oryzae or "koji-kin" in Japanese. Containing more than 100 kind of enzymes that makes it one of a kind nourishment. Koji is also has been one of the most essential parts of Japan’s food culture and diet for centuries. We think it is one of the biggest reasons for Japanese health and longevity.
A Little History
My name is Seiko Takano and I was born and raised in Fukushima Prefecture, Japan.
I have been living in Bali for over 20 years! I feel blessed to be able to live with the warm climate and the friendly people in Bali. As a result, I want to give back and share a part of the culture from where I am from.
My interest in making miso began in 2011, when a huge earthquake in Tohoku followed by a tsunami, caused a nuclear reactor accident in Fukushima – it had left me shocked. At the time, I was in Bali with my kids and husband. Meanwhile, my relatives in Fukushima were fine but had to go through tough times quarantining and not having electricity. I couldn’t go visit because of the strong radioactivity and all I could do was to fundraise for them and the victims of the disaster.
I also searched for other ways to help keep them healthy at such times. Then I found a biography of a doctor who promoted miso therapy to patients who were severely injured by the Hiroshima atomic bomb in WW2. Impressed and amazed by the influence of the miso diet on the patients' health, I started to have an interest and advised my family and friends in Fukushima.
I did not stop there, I wanted to make my miso tastes as I remembered in my childhood— for myself and my loved ones. So I kept learning about miso/Koji more deeply and devoting myself to developing recipes using ingredients within my reach. Because of the different climate and ingredients, it was not the same as making miso in Japan. After much trial and error, I finally able to approach the taste I wanted.
At first, I did not intend to sell my miso. It was just for family and friends. Then one day, a friend of mine who is running an organic shop, had a taste of my miso when she was visiting and requested if she could sell my miso on her store. Surely I agreed.
Then, a question came up, "What do you want your miso to be named?"
iwai...
It was the name of my family's Sake brewery that had run for generations. Unfortunately, It had to come to an end after my grandfather's generation, since WW2 occurred. My father was especially disappointed not to be able to continue brewing. So, to pay respect to my family I decided to inherit the name and symbol that once had been faded! I am carrying this honor and emotion with my miso.
I am delighted and thankful to be able to help maintain the health of many people under the name of my ancestors.
Our Founder : Seiko Takano