Kōji
Kōji, the special mold for all your fermentation projects.
Dried kōji rice
Kōji is a healthy fungus that is central to key ingredients of Japanese cuisine like soy sauce, miso and sake. With dried kōji rice you can easily make your own miso, shio kōji, amazake or any other fermented food.
€ 8,95
€ 8,95
Young Sake Kasu
Sake Kasu or Sake Lees is the solid left-over of the sake brewing process. This sake kasu is full of flavour, sweet and fruity. Use it for marinating fish or soup bases.
€ 8,20
€ 8,20
Shio Kōji
Ready source for umami. Will enrichen the taste of any taste.
Keep refrigerated.€ 9,50
€ 9,50
