This special soy sauce is made blending the excellence of Koikuchi Marudaizu soy cause - traditionally made with whole soybeans, following a recipe which dates back to the 15th century, typical of Kanazawa - with koji of moromi, which is the by-product of rice fermentation, made in turn using rice grown in the neighboring prefecture of Toyama.
This blend gives the soy sauce the creamy and grainy texture of the moromi, like an unfiltered soy sauce still fermenting in a barrel, a wonderful touch of sweetness plus and extra amount of umami, with a final flavour less salted than a classic soy sauce.
It can be used in marinades to flavour and soften, or to season any dish. Used as is, it is a delicious dip for raw vegetables sticks, it goes perfectly well with tuna chirashi, cold tofu or on top of a raw egg on rice. Koji is also nice to caramelize, therefore this sauce can replace teriyaki sauce on fish, on meat etc. Keep in a cool dry place, away from light. Keep refrigerated after opening. 120ml.
Soy sauce (50%), shoyu-koji (soy sauce, rice koji, water) (47,62%), water (2,38%).
To discover the authentic flavour of high quality soy sauce, combined with the sweetness of koji.
5 cm x 5 cm x 18 cm