Origin Ishikawa, Japan
Container Glass bottle
Usage Very rich in koji and less salty than a classic soy sauce, it can be used as a marinade to flavor and tenderize, as a seasoning in all your dishes and is particularly appreciated as is to dip raw vegetable sticks, on a tuna chirashi, cold tofu or even a raw egg on rice. The koji also allows a nice caramelization so this sauce can replace teriyaki sauce on fish, in pasta, etc.
Meats Marinades and sauces Sauce Fishes

Soy Sauces

Koji Naogen Moromi Thick Soy Sauce 120ml

Koji Naogen Moromi Thick Soy Sauce 120ml
8,10 €
8,10 €
67,50 € l

Ref. 312

In stock

Description

This soy sauce is made from a blend of soy sauce and koji, retaining the creamy texture of moromi, similar to the pre-filtered soy sauce that is still fermenting in the barrel. The koji used is grown on rice harvested in the neighboring Toyama Prefecture. It gives this soy sauce a sweeter, umami flavor. Koji has the ability to tenderize flesh and bring out the umami in foods.

Flavor

The rich umami flavor of koikuchi soy sauce combines with the sweetness of koji. A creamy texture that retains grains of koji rice.

Conservation

Store in a cool, dry place away from light. Once opened, refrigerate and consume within 3 months.

Ingredients & Allergens
Soy sauce (Water, Soybeans, Wheat, Salt) (50%), Shoyu-koji (Soy sauce (Water, Soybeans, Wheat, Salt), Rice koji, Water) (47.62%), Water (2.38%)

Allergenes : Soy, Wheat
Nutritional Values

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Origin Ishikawa, Japan
Container Glass bottle
Usage Very rich in koji and less salty than a classic soy sauce, it can be used as a marinade to flavor and tenderize, as a seasoning in all your dishes and is particularly appreciated as is to dip raw vegetable sticks, on a tuna chirashi, cold tofu or even a raw egg on rice. The koji also allows a nice caramelization so this sauce can replace teriyaki sauce on fish, in pasta, etc.
Meats Marinades and sauces Sauce Fishes
Naogen Shoyu
The producer

Naogen Shoyu

Founded in 1825 in the city of Kanazawa, Naogen carries on the legacy of its predecessor, Ibei Naoeya, the inventor of the historic soy sauce Ono Shoyu, which was born in the district of the same name. The first soy sauce produced in the region, it owes its existence to production techniques introduced from Kishu (Wakayama) in the 15th century. Although slightly modernized over time, these traditional methods remain the foundation of Naogen’s recipes. For nearly 200 years, the company has become one of the most renowned producers in the Hokuriku region, which includes the prefectures of Toyama, Ishikawa, and Fukui. Ishikawa Prefecture offers an ideal environment: high-quality soybeans, pure water springing from Mount Haku, and locally produced salt. The koji, a key element in fermentation, receives special attention to ensure its quality. Today, Naogen has expanded beyond traditional soy sauce and offers a wide range of condiments.