Description
This Japanese soy sauce is made with koji rice grains. It has a thick and slightly grainy texture. Koji adds a mellow sweetness and rich umami taste.
Koji rice grains are inoculated with Aspergillus oryzae, a special kind of mould. Like a yeast starter, koji kickstarts the fermentation process. Its used in the production of condiments like miso, mirin and shoyu.
This thick soy sauce is less salty than most. Its fantastic in marinades for meat and fish. You can use it to make rich, caramelised sauces for skewers of chicken or tofu. The flavour will be similar to teriyaki.
Add a drizzle of soy sauce with koji to rice dishes, sushi and gyoza. It adds sweet-savoury depth to dipping sauces and glazes for red meat.
Store in a cool, dry place. Refrigerate after opening and consume within three months.
Ingredients: Soy sauce (water, soybean, wheat, salt) (50%), shoyu-koji (soy sauce (water, soybean, wheat, salt), rice koji, water) (47,62%), water (2,38%)
Allergy advice: For allergens see ingredients listed in bold.
Cuisinart Chef's Classic 12 inch Stainless Steel ceramic skillet with helper handle 
So Good Pastry Magazine #24 (EN) 
3.25" Double Sided 0.05" Round Thin Board with Tab 
Wusthof Gourmet 3 Inch Serrated Paring Knife
Reviews
There are no reviews yet.