Traditional japanese handcraft miso, made in Belgium

Shoyu koji

It is a concentrate of Japanese umami! Shoyu koji can be used in the same way as classic soy sauce, for all types of preparations.

 13,00 59,00

// It must be kept in the fridge after its arrival at your home //

Ingredients: Koji (50%, Rice*, Aspergillus Oryzae), Soy sauce*(50% soy*, wheat*, sea salt, koji)
* From organic farming
! This product contains: soy, wheat!

Shoyu koji is a traditional Japanese sauce made from a mixture of organic shoyu and organic rice koji.
Koji adds sweetness to shoyu (without sugar!) and gives an umami touch to your cooking.
The shoyu-koji already contains the proteins found in the shoyu.
The koji transforms these proteins into natural glutamate (10 more than in shiokoji) and the result is a very pronounced umami taste.
A small quantity of shoyu koji is enough to salt the preparations and thus we reduce the quantity of salt in our plate.

Use of shoyu koji
The shoyu koji is used like the classic soy sauce,
on all types of preparations, stir-fried vegetables, rice, spreads, marinades of meat, fish, vegetables or in salad dressing.
The koji adds sweetness to the shoyu and gives an Umami touch to your culinary preparations.

Shelf life: before and after opening 6 months


Weight 450 g
Dimensions 8,5 × 8,5 × 6,7 cm

250g, 1,2kg

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