Koji, also known as Aspergillus Oryzae, is a key culinary fungus in Japanese cuisine, or Washoku. It is used in the fermentation process which produces many staples of Japanese cuisine such as soy sauce, rice vinegar, miso soup, and a range of other traditional ingredients found in Japanese kitchens and culture.
In 2013, Washoku, and it’s foundation, Koji, was added to the UNESCO list of Intangible Cultural Heritage of Humanity due to it’s widely known ability to provide and maintain good mental and physical health, dietary support, and it’s firm integration in Japanese culture which can now be shared around the world.
We believe Koji is perfectly suited for Squamish, and can provide a positive addition to the growth and health of the community, while achieving nutritional balance and aesthetic beauty at the table.
Book your party reservation now!
38005 Cleveland Ave, Squamish BC
We are open for lunch and dinner.
Mon – Fri 11:30 AM – 2:30 PM, 5:00 PM – 8:45 PM
Sat 5:00 PM – 8:45 PM
Sunday & Holidays Closed
For Take out after 5:15pm pickup,
we start taking order around 4pm.
Please come in!!