It is a malt of gross soy sauce obtained by adding artisanal malt made according to the traditional Japanese malt method with domestic soy sauce and making it ripen so that the enzymes remain alive. It can be used instead of soy sauce in various dishes.
IngredientsSoy sauce (soy, wheat, salt) fermented rice (rice aspergillus oryzae), alcohol
Nutritional values for 100 g
Mapo Tofu no Moto Amakuchi Preparation for Mapo Tofu with a mild taste, with light spices. Simply add tofu, meat of your choice, and a touch of ...
View full details
Osawa no genmai ni yoku au gobo gohan no moto Simply mix this with freshly cooked brown rice to enjoy its burdock-rich flavor. It also contain...
View full details
Soya sauce The Koikuchi soy sauce is made from selected whole soybeans, wheat and suited salt in the sun, brewed naturally in cedar tanks for m...
View full details
Sashimi soy sauce from whole soy seeds The matured soybean sauce (reworked) is made by fermenting and matureing Koji with raw soy sauce (freshl...
View full details
Koji (preparation for sake, soy sauce, miso) Net weight: 200g Best before: --Ingredients: Rice, Aspergillus OryzaeNutritional values for 100g: ...
View full details