Ingredients: Koji (50%, Rice*, Aspergillus Oryzae), soy sauce* (50% soy*, wheat*, saltmarin, koji)
 * From organic farming.
 Shoyu-koji is a traditional Japanese sauce made from a mixture of organic shoyu and organic rice koji. Uses:
 Shoyu-koji can be used in a wide variety of dishes: sautéed vegetables, rice, spreads, marinades for meat, fish and vegetables, or even as a dressing for salads.
 Koji adds a sweet note to shoyu and gives your dishes a pronounced umami flavor.
 Properties: Shoyu-koji contains the proteins naturally present in shoyu. Thanks to koji, these proteins are converted into natural glutamate, providing an intense umami flavor. A small amount of shoyu-koji is enough to season your dishes, thus reducing the need for additional salt.
 Storage: Keep refrigerated.
 Best Before Date (BBD): 9 months.
 Use of Shoyu koji
 Ideal for all types of dishes: sautéed vegetables, rice, spreads, marinades for meats,
 fish and vegetables, or as a vinaigrette for salads.
 Koji adds sweetness to shoyu and enriches dishes with a natural touch of umami. Shoyu-koji is a versatile condiment that interacts with carbohydrates (such as in rice) to accentuate sweet notes and with proteins (such as meat or legumes) to amplify umami flavors. It also tenderizes meat and is perfect for making flavorful and characterful grilled dishes.