Ferments
Koji Kin 麹菌
Koji spores (Aspergillus oryzae) to start fermentation at home.
- 50 g
In the kitchen
How to use it
- 01 Homemade rice koji
- 02 Miso
- 03 Shio koji
- 04 Amazake
Origin
Koji Kin
Koji spores (Aspergillus oryzae) are used to grow koji at home, on steamed rice or other grains.
Koji is the starting point for miso, shio koji, amazake and the other ferments of Japanese cooking.
Try it in the kitchen
Recipes and preparations with this product.
Technical information
- Formats
- 50 g
-
Soy sauce
しょうゆSlowly brewed Japanese soy sauce for sushi, sashimi and everyday cooking.
- Formats
- 750 ml
- Origin
- Made in Japan
-
Organic Kioke Tamari
Organic tamari brewed in wooden kioke barrels, in the 250 ml size.
- Formats
- 250 ml
- Origin
- Made in Japan
- Certifications
- BIO
-
Tamari Less Salt
たまりじょうゆThe Less Salt version of our tamari, brewed in kioke barrels.
- Formats
- 750 ml
- Origin
- Made in Japan
-
Tamari
たまりじょうゆJapanese tamari, thick and rounded on the palate.
- Formats
- 750 ml
- Origin
- Made in Japan