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Koji is one of the key ingredients for fermentation and with it is made soy sauce, miso and sake. Nevertheless, it is also very used alone to marinate and bring umami and body to all kind of preparations !
Description : This soy sauce with koji of moromi is made of a mix of soy sauce and koji, and it has the creamy texture of the moromi, like an unfiltered soy sauce still...
Description: Koji rice for the realization of Shiokoji paste.
Description: The shiokoji is a Japanese paste made with koji, rice and salt. This unpasteurized product is the first shiokoji in a liquid form. It is easier to use and keep...
Description : It is a white miso, that has beed fermented for a shorter time and contains less salt. Its particularity is that it also contains amazake, a sweet drink made from...
Description:This soy sauce is made by a producer specialized in koji. The soy sauce age mixed with koji grew by the producer according a 100 years old know-how. It becomes a...
Description : This miso is obtained by fermentation of peeled soybeans with koji. The koji used is cultivated by the producer in accordance with a traditional a 100 years old...
Description: This seasoning powder was made by combining koji with active enzymes to locally harvested salt that was naturally sun dried. Adding koji helps to soften the flavor...