A set of 5 types of koji seasonings that can be made in a variety of ways
A malted rice seasoning handcrafted using traditional methods by a 450-year-old malted rice and miso brewery.
Just by soaking the ingredients in the seasoning and letting it sit, the koji will bring out the umami of the ingredients. A set of 5 types of tomato koji, red hot koji, salt koji, sweet koji, and soy sauce koji. With this set, you can create a wide variety of dishes.
For the koji, we use rice from Akita Prefecture's "Akitakomachi". No chemical seasonings or preservatives are used, so it is recommended as a seasoning for dishes that care about the health of your family.
Recommended points for each flavor
[Tomato koji] A spicy flavor that makes use of the sweetness and sourness of tomatoes. For grilled chicken or tomato baguette.
[Red Spicy Koji] It is characterized by the spiciness of chili peppers with the scent of yuzu citrus coming out of your nose.
[Shio Koji] For a moist and soft finish. Since the sweetness of koji is also included, the main seasoning is completed with only shio koji.
[Amakoji] Characterized by its natural sweetness, it can also be used as a substitute for sugar or diluted to your liking for amazake.
[Soy sauce koji] It is characterized by the deep and rich flavor of soy sauce, and it is also good for pickled pork belly in soy sauce and kamatama udon.
We produced koji seasoning with the desire to spread the charm of fermentation.
As a store specializing in rice koji and amazake, Ren MURO has tried more than 1,000 types of amazake, connecting with many unique breweries through amazake. Koji seasoning was born.
Koji brings out the umami, so anyone can make a delicious dish with just this one seasoning. Home Seasoning will also be reduced.
Koji seasoning that is simple yet delicious, and at the same time, makes it easy to take fermented foods and leads to intestinal activity. Please try to incorporate it into your daily dining table.
[Manufacturer] Kojiya Tohei in Takasaki City, Gunma Prefecture
Founded 450 years ago (Eiroku 9), "Kojiya Tohei" is located in Takasaki City, Gunma Prefecture. A long-established koji shop that has been in business since the Muromachi period in 1566. The current owner is the 22nd generation. We are particular about raw koji, and we continue to make koji by hand because the koji will be crushed and sticky if we use a machine. This old-fashioned method is preserved, and miso and amazake that match the climate are made.
We value our relationships with our customers, and our craftsmen are committed to producing delicious and safe products.
Staff recommended points <br>It comes in a pouch, so you can carry it around with ease. It comes with a convenient lid, so it can be used for home parties where everyone gathers, or for outdoor BBQs at the beach or in the mountains.
About the product
- Internal capacity
- [Tomato koji, red hot koji, salt koji, sweet koji, soy sauce koji] 150g x 1 each, 5 in total
- raw materials
- [Tomato koji] Tomato puree, salt koji, salt, olive oil, basil, black pepper
[Red Spicy Koji] Rice koji, red pepper, salt, yuzu
[Salt koji] Rice koji, salt
[Sweet rice malt] Sticky rice, rice malt
[Soy sauce koji] Rice koji, soy sauce
- Allergens contained in this product
- expiry date
- [Amakoji] 4 months from the production date
[Tomato Koji, Red Spicy Koji, Shio Koji, Soy Sauce Koji] 6 months from the production date
- Preservation method
- Avoid direct sunlight and store at room temperature.
About the manufacturer
- Kojiya, Takasaki City, Gunma Prefecture
- Miso storehouse