California Grown Rice Koji Size:500g This soy sauce is made

This soy sauce is made by inoculating a base of organic soybean and khorasan wheat grains with koji spores sourced directly from Japan

and (1) jar of shio koji

Shiro tamari is lighter in color than our other aged miso tamaris

Available in 5

Try your hand at your own home-made koji ferments using this powerful tool

California Grown Rice Koji Size:500g This soy sauce is madeMedium Grain Rice Koji, inoculated with Koji tane, sourced directly from Japan, incubated for 48 hours to reach full enzymatic potential. Koji (aspergillus oryzae) is a culinary mold grown on grains and legumes. It is the first step to many tasty ferments, such as miso, sake, amazake (sweet rice beverage), shio koji (marinade), pickles, and soy sauce. Koji fungus uses the enzymes it produces to transform ingredients that contain proteins,