Ferments
Rice Koji 米麹
Dried rice koji, the starter for miso, sake, amazake and shio koji.
- Made in Japan
- 500 g
In the kitchen
How to use it
- 01 Shio koji
- 02 Amazake
- 03 Homemade miso
- 04 Marinades
Origin
Made in Japan 日本製
Rice koji is rice on which the mould Aspergillus oryzae has been grown: it is the starter from which miso, sake, amazake and shio koji are made.
At home it is used to make shio koji and amazake, or to start a batch of miso; as a marinade it tenderises meat and fish and brings out their flavour.
Try it in the kitchen
Recipes and preparations with this product.
Technical information
- Formats
- 500 g
- Made in
- Japan
-
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