COZY KOJI

COZY KOJI We proudly make our products using Koji & natural local ingredients all handcrafted in Victoria BC.

Sunday June 7th 2026🎉🪩Let’s have fun at Cook Village Block Party!! 🎶🎸🐩🐕‍🦺🦮✨🎉👯‍♀️👯‍♂️🍦🌭🍻
06/02/2026

Sunday June 7th 2026🎉🪩

Let’s have fun at Cook Village Block Party!!


🎶🎸🐩🐕‍🦺🦮✨🎉👯‍♀️👯‍♂️🍦🌭🍻

We’ll be there ONLY May 31st 😊💛Ichigo🍓 strawberry marketFernwood community center 11 - 4co, We will bring something spe...
05/08/2026

We’ll be there ONLY May 31st 😊💛

Ichigo🍓 strawberry market
Fernwood community center 11 - 4co,

We will bring something special
Strawberry x Koji 🍓🌾 sweets!!

•••••••••••••••••••••••••••••••••••••••••••••••••••••••
🟡COZY KOJI🟡 -handcrafted in Victoria since 2021-

We proudly make our products using
traditional Japanese koji fermentation.
All vegan, gluten free, no artificial colouring, flavouring or preservative.

Our mission is to make cooking & eating healthy “flavour-FULL & effort-LESS”

Satomi & Shino
••••••••••••••••••••••••••••••••••••••••••••••••••••

✨New Retail Shop✨OAK BAY PROVISIONS - Website : oakbayprovisions.com- Foul Bay x FortLovely owners Chris and Michelle ha...
03/26/2026

✨New Retail Shop✨

OAK BAY PROVISIONS

- Website : oakbayprovisions.com
- Foul Bay x Fort

Lovely owners Chris and Michelle have opened a newly launched, cute little shop that carries mostly healthy, unique, locally made products.

They’re planning to offer some healthy grab‑and‑go foods in the near future—possibly featuring COZY KOJI products—so stay tuned…!!

•••••••••••••••••••••••••••••••••••••••••••••••••••••••
🟡COZY KOJI🟡 -handcrafted in Victoria since 2021-

We proudly make our products using
traditional Japanese koji fermentation.
All vegan, gluten free, no artificial colouring, flavouring or preservative.

Our mission is to make cooking & eating healthy “flavour-FULL & effort-LESS”

Satomi & Shino
••••••••••••••••••••••••••••••••••••••••••••••••••••

🎶 LOCAL FOLK + Found 👗✨🗓️ March 22nd Sunday 11 - 4📍 Prospect Lake Community Hall Another fun event this month!!Maybe yo...
03/15/2026

🎶 LOCAL FOLK + Found 👗✨

🗓️ March 22nd Sunday 11 - 4
📍 Prospect Lake Community Hall



Another fun event this month!!
Maybe you can find something very cool🤗

••••••••••••••••••••••••••••••••••••••••••••••••••••••
🟡COZY KOJI🟡 -handcrafted in Victoria since 2021-

We proudly make our products using
traditional Japanese koji fermentation.
All vegan, gluten free, no artificial colouring, flavouring or preservative.

Our mission is to make cooking & eating healthy “flavour-FULL & effort-LESS”

Satomi & Shino
••••••••••••••••••••••••••••••••••••••••••••••••••••

🌾 New Products 🌾KOJI FURIKAKE 3 flavours- Yuzu Koji Salt- Tamari & Sesame- BC Nettle & KelpFurikake means ‘sprinkle’ in ...
03/14/2026

🌾 New Products 🌾

KOJI FURIKAKE 3 flavours

- Yuzu Koji Salt
- Tamari & Sesame
- BC Nettle & Kelp

Furikake means ‘sprinkle’ in Japanese.
This Koji Furikake is a tasty way to boost umami and add a little extra goodness from koji prebiotics to any dish.

For now, you can find it only at the markets😊

🌸March 14th HANAMI Blossom marketco,

🌸March 22nd LOCAL FOLK + FOUND

•••••••••••••••••••••••••••••••••••••••••••••••••••••••
🟡COZY KOJI🟡 -handcrafted in Victoria since 2021-

We proudly make our products using
traditional Japanese koji fermentation.
All vegan, gluten free, no artificial colouring, flavouring or preservative.

Our mission is to make cooking & eating healthy “flavour-FULL & effort-LESS”

Satomi & Shino
••••••••••••••••••••••••••••••••••••••••••••••••••••


MISO Making + Tasting ExperienceA huge thank you to everyone who joined, and special thanks to Chris, the owner of Pecki...
03/10/2026

MISO Making + Tasting Experience

A huge thank you to everyone who joined, and special thanks to Chris, the owner of Peckish Café, and his partner Tim for their incredible support.

Shino and I usually run workshops together, but since Shino is in Japan for a while, I wasn’t quite sure how things would go.

I often get nervous speaking in front of a crowd, but Chris and Tim were there the entire time and helped me throughout the workshop. Their support meant so much.

In the end, it turned out to be such an amazing experience!

Workshops take a lot of preparation, but they bring me so much joy every single time.

Thank you again to everyone who joined!
If you couldn’t make it this time, I hope you can join next time.

Market season is starting very soon, so it might be a little while before the next workshop.
Please keep an eye on our newsletter for updates ✨

First market of the year 🌸🌸🌸HANAMI BLOSSOM MARKETco, 🗓️March 14th Saturday 11-4📍Fernwood community centreWe are showing...
03/05/2026

First market of the year 🌸🌸🌸

HANAMI BLOSSOM MARKETco,

🗓️March 14th Saturday 11-4
📍Fernwood community centre

We are showing off a brand-new booth look this year, and we would love for you to swing by and check it out.

It’s going to be a great time☺️

•••••••••••••••••••••••••••••••••••••••••••••••••••••
🟡COZY KOJI🟡 -handcrafted in Victoria since 2021-

We proudly make our products using
traditional Japanese koji fermentation.
All vegan, gluten free, no artificial colouring, flavouring or preservative.

Our mission is to make cooking & eating healthy “flavour-FULL & effort-LESS”

Satomi & Shino
••••••••••••••••••••••••••••••••••••••••••••••••••••

Only a couple of seats left!MISO making + tasting experience March 8th Sunday 1 pm - 3 pmat Peckish cafe Details → → ...
03/04/2026

Only a couple of seats left!

MISO making + tasting experience

March 8th Sunday 1 pm - 3 pm
at Peckish cafe

Details → → Link 🔗

•••••••••••••••••••••••••••••••••••••••••••••••••••••••
🟡COZY KOJI🟡 -handcrafted in Victoria since 2021-

We proudly make our products using
traditional Japanese koji fermentation.
All vegan, gluten free, no artificial colouring, flavouring or preservative.

Our mission is to make cooking & eating healthy “flavour-FULL & effort-LESS”

Satomi & Shino
••••••••••••••••••••••••••••••••••••••••••••••••••••

On the final evening of the wooden barrel making,during Okinawa’s record-breaking cold night, I attended a special afte...
02/15/2026

On the final evening of the wooden barrel making,during Okinawa’s record-breaking cold night, I attended a special after-gathering.

The conversation began with coffee cultivated in Okinawa,
Then moved to cheese crafted on the island,
to traditionally brewed Awamori,
to wooden barrels,
to miso.

Different fields.
Different generations.
Different crafts.

And yet, we were speaking about the same thing all along — fermentation.

Fermentation is a relationship between people and microorganisms.
Between climate and craft.
Between history and the present moment.

When we speak about “Okinawan identity,”
fermentation is always there.

Awamori.
Tofu-yo.
Okinawan Pottery.
Even bingata dyeing.

Beneath what is often presented as tourism imagery,
there is deep fermentation culture —
a legacy shaped by climate and ancestral wisdom.

This evening reminded me that fermentation is not only about food. It is about land, culture, and continuity.

I’ll be sharing reflections from each of the five speakers in the coming days.
More detailed insights will be posted at

木桶制作公開最終日の夜の後夜祭。
この夜は沖縄でも記録的な寒さ( 体感温度2-3 ℃だったよ！)

そんな中、とっても素敵なトークショーに行って来ました。

沖縄でのコーヒー豆栽培の話から始まって、
沖縄の島で育った牛からできるチーズの話になり、
泡盛の話になり、
木桶の話になり
味噌の話になり、、

でも気づけばずっと「発酵」の話をしていた。
専門も、立場も、作るものも違うのに、
みんな同じ言葉で話していた夜。

発酵は、食べ物の話じゃなくて、
土地と文化と歴史の話だった。

泡盛。
豆腐よう。
やちむん。
紅型染。

沖縄らしさ=発酵文化

こんな発見があったこの夜に出会った5人の話を、
これから少しずつ、ゆっくり残していきたいと思います。
詳しい内容は@sheknowssake でポストしていきます！

has been in Shuri for over 170 years.One of the reasons this flavor is still loved today is the traditional natural bre...
02/09/2026

has been in Shuri for over 170 years.

One of the reasons this flavor is still loved today is the traditional natural brewing in wooden barrels.

To carry this craft 100 years into the future, a new wooden barrel is being built. No metal. No glue.
Just bamboo bindings and master craftsmanship.

Watching a 1.4m-wide, 1.4m-tall barrel take shape before my eyes felt like witnessing a moment where fermentation culture is being passed on to the future.

I grew up here in Shuri, having this miso as a normal part of everyday life.

Walking up the hill to elementary school each morning, I passed by this miso brewery without ever thinking it carried over 170 years of history.

Now, understanding what this place means, I feel deeply proud to have grown up here.

Shuri miso is not just a seasoning.
It is the taste of Okinawan history itself.

To stand at this moment of passing that history forward—
for a future we won’t be here to see—filled my heart.

首里で170年続く、玉那覇味噌醤油。
この味が今も愛され続けている理由のひとつが、
木桶で仕込む、昔ながらの天然醸造。

その木桶を、これから100年先へつなぐために、
新しい木桶をつくるプロジェクトが始まりました。

接着剤も金属も使わず、竹を編み、ただ組み上げていく。
直径1.4m、高さ1.4mの木桶が、目の前で形になっていく光景は、まさに「発酵文化を未来へ手渡す」工程でした。

私は地元・首里で育ち、子供の頃から当たり前のようにこのお味噌を飲んでいました。

小学校へ向かう坂道で、170年もの歴史をもつ味噌蔵の横を毎朝通っていたことも、あの頃は知らず。今、その意味を知り、この場所で育ったことを心から誇りに思います。

首里味噌は、ただの調味料ではなく、
沖縄の歴史そのものの味。

100年後、もうここにいない私たちが、
未来へと手渡す歴史の継承の現場に立ち会えたことに、胸がいっぱいになりました。

Address

Victoria, BC
V0S, V8N-V8Z, V9A-V9E

Website

Alerts

Be the first to know and let us send you an email when COZY KOJI posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to COZY KOJI:

Shortcuts

Share