Shio Koji - 1kg organic this Japanese soy sauce is

this Japanese soy sauce is aged and fermented twice to develop a depth of flavour and aroma that is unmatched

Gradually they have developed into specialists in the production of diatomaceous earth bricks

Japanese name: Tatenokawa Seiryu Junmai Daiginjo

grows on citrus trees and is often referred to as lime caviar

Wasabi naturally dies back in winter as the plant’s energy travels down into the developing rhizomes at the base of the stems

Shio Koji - 1kg organic this Japanese soy sauce isA wonderfully versatile cure marinade for poultry, meat, seafood and vegetables, made of Mochigome (sticky rice) inoculated with Aspergillus oryzae, the mould that makes miso, soy sauce and sake. Shio Koji has a fruity sweet aroma and works wonders with the ingredients. Shio koji is koji (the rice mould that is the starter for making Sake) that has been fermented in salt. It is a live food that is rich in enzymes and brings out amazing flavour in