Koji, otherwise known as 'rice malt' or 'rice mould', is a special kind of edible fungus that grows on rice. Koji is full of enzymes and used primarily as a fermenting agent in soy sauce, miso, sake, and other Japanese foods and beverages. However, koji can also be used as a seasoning in its own right, as the enzymes in it will break down complex proteins and starches into amino acids and glucose, as well as tenderise food, eliminate odours, and aid in digestion.

From the historic soy sauce town of Oono Japan, Naogen have taken their signature soy sauce, 'Moromi no Shizuku", a traditional recipe of Ishikawa soybeans, wheat, salt and water, and combined it with koji. This sauce is particularly well-suited to flesh vegetables, Tofu and sushi.

- Ingredients : Soy Sauce(Wheat, Soybean), Rice Koji Malt, Also contains Wheat, Soy Bean

- Size : 120ml

- Produced in Japan

- Storage Condition: Keep in cool and dry place, avoid direct sunlight. Once opened, keep refrigerated. 

- Best before: September 2020