Inoue Honten
This light colored Igeta usukuchi is especially good for cooking. 100% Artisanal soy sauce. 1 Year aged, no unnecessary additives.
Kōji is a healthy fungus central to key ingredients in Japanese cuisine, such as soy sauce, miso and sake. With dried kōji rice, you can easily make your own miso, shio kōji, amazake or other fermented foods. Available in 260 & 500 grams.
Kōji is a healthy fungus central to key ingredients in Japanese cuisine, such as soy sauce, miso and sake. With dried kōji rice, you can easily make your own miso, shio kōji, amazake or other fermented foods. Available in 260 & 500 grams.
Sweet, smooth white miso. Aged for 1 year. Traditionally handmade without any additives or preservatives. High koji content, very flavorful and excellent for cooking. Use for a classic miso soup or wider in the kitchen as an umami flavoring.
Artisanal handmade brown miso. With no additives or preservatives.
Exclusive citrus soy sauce, based on long-ripened authentic Igeta dark soy sauce. With sudachi citrus juice, bonito flakes and konbu seaweed.
Ready source of umami. Enriches any taste. Available in 250 g and 1 kg.
Ready source of umami. Enriches any taste. Available in 250 g and 1 kg.