"Edible Koji" born in the fermentation town of Kosai Takashima

Shiga Prefecture is one of the prefectures with the highest longevity in Japan.
The secret to Shiga Prefecture's longevity lies in its fermentation culture. Blessed with an abundance of ingredients, including lake and river fish raised in the clear streams flowing from the Hira Mountains and Lake Biwa, as well as a wide variety of agricultural products, Takashima City has been supported by the passion and ingenuity of fermented food producers and people who love fermented foods, and the entire region has become a "town of fermentation."

This hidden gem from Shiga's Blueberry Fields Kinokuniya is "Soy Sauce Koji," carefully crafted using Takashima koji . It's a versatile condiment that can be used in place of soy sauce, and is perfect with meat, fish, and vegetables.

Ingredients: thick soy sauce (soybeans/non-GMO), rice koji, salt, whole grain mustard (mustard seeds, brewed vinegar, salt, chili powder)

Best before date: 3 months

Storage method: Refrigerate (below 10 degrees)

Nutritional information (per 100g): Energy 172Cal, Protein 6.5g, Fat 3.76g, Carbohydrates 25.4g, Salt equivalent 6.62g, Allergens: Soybeans, Wheat

One bottle content 100g

Delivery ∶
Your order will be delivered to your home via refrigerated shipping. Please see here for details on shipping fees. *Frozen items and some room temperature items cannot be shipped together (if you purchase this item together with items that cannot be shipped together, we will contact you regarding additional shipping fees) .