Thick Soy Sauce with Koji of Moromi Naogen, 120ml

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. It’s used in the production of condiments like miso, mirin and shoyu.

This thick soy sauce is less salty than most. It’s 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.

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