How Koji Changed My Life: Opening a Natural Food Cafe in Osaka

From a junk-food-loving chef to a small cafe owner — redefining the dining experience in Japan.

Note: I am writing this from Osaka, Japan. Since English is not my native language, I am using a translation tool to share my story with you. I hope my message reaches your heart!

My wife and I run a small, unique cafe in Ibaraki City, Osaka, Japan. But we don’t just serve typical coffee and cakes.

At our cafe, Cozy Cafe & Bar beyond, the absolute star of the menu is “Koji” (malted rice) — the ancient, traditional ingredient that forms the backbone of Japanese fermentation.

We specialize in natural, gut-healing foods made with our homemade fermented seasonings and raw amazake (a sweet, non-alcoholic fermented rice drink).

Have you ever heard of, or tried, Koji?

1. Why We Made “Koji” the Star

I have spent about 20 years in the food and beverage industry, including my time as an employee. While working conditions in Japanese restaurants have improved slightly in recent years, the industry has historically been notoriously brutal. Long hours, no days off, and an incredibly irregular lifestyle were my norms.

On top of that, my diet was a mess. I loved potato chips, sugary coffee, and burgers. In fact, it was my daily routine to buy a bag of potato chips at a convenience store on my way home after a late shift.

As a result, I suffered from severe hay fever every spring, and whenever the flu went around, I was always the first to catch it. I genuinely believed this was just my “natural constitution” and that nothing could change it.

Then, one autumn, my wife attended a workshop and learned about Koji.

That evening, she handed me a salad and said, “Just try this.” The dressing was made with Shoyu Koji (fermented soy sauce koji). It was incredibly delicious, and that single meal quietly but deeply integrated Koji into our daily lives.

We kept eating it simply because it tasted amazing. But by the following spring, something unbelievable happened.

Every year, my hay fever had been so severe that my trash can would overflow with tissues. Yet, that spring, the symptoms were so mild that I found myself wondering, “Wait, is allergy season over already?”

Furthermore, I didn’t catch the flu that entire winter.

This forced me to start researching. I learned some fundamental truths for the first time:

• Both hay fever and seasonal viruses are heavily influenced by the immune system.
• About 70% of our immune cells reside in the gut.
• The gut environment changes entirely based on what we eat.
• Koji is packed with enzymes and nutrients that actively support gut health.

Discovering these facts completely shattered and redefined my concept of “food.” I immediately felt a strong calling to share this realization with others who were suffering from similar health issues.

Having always dreamed of owning my own place, I finally took the leap in September 2023 and opened our cafe, putting Koji at the center of everything.

In Japan, there is a strong stereotype that “eating out is bad for your health.” We want to challenge that. Our goal is to be a restaurant that actively supports your long-term wellness.

Our core philosophy is simple: “You are what you eat.”

2. Supporting Actors: Our Commitment Beyond Koji

While Koji-based fermented seasonings are the core identity of our cafe, we are equally obsessed with the “supporting actors” that make the main star shine even brighter.

• Locally sourced, domestic ingredients grown with minimal pesticides and chemical additives wherever possible.
• Fair-trade, organic coffee beans.

We approach our menu from two perspectives: being gentle on the body and gentle on the planet. Deep gratitude to our local farmers and producers is woven into every dish we serve.

3. Food Consciousness in Japan and Our Mission

In recent years, more people in Japan have become interested in “health” and “wellness.” However, there is still a massive gap between that interest and daily dietary habits.

Compared to many Western countries, Japan’s market for organic and natural foods is still relatively small, and navigating this space can be challenging. On Japanese social media, terms like “organic” or “additive-free” are sometimes met with skepticism. As a result, organic and health-focused restaurants in Japan face a statistically high risk of closing down.

Today, convenience and speed (what we call “Cos-pa” for cost-performance and “Tai-pa” for time-performance) are highly prioritized. Combined with the weak yen and rising inflation, paying extra for the quality and background of ingredients can feel like a high hurdle for many consumers.

But we are not giving up.

We want to share the stories behind the ingredients — the dedication of farmers who care for the soil, the environment, and our bodies. We want people to experience the true, vibrant flavors of food that doesn’t rely heavily on chemical additives or preservatives.

Through our daily cafe operations and writing here on Medium, we will continue to share our journey, step by step, story by story.

We believe that, eventually, more people will experience the same life-changing shift in their relationship with food that I did.