Soy Sauce Koji Paste

$24.95

Product variants

Touted as Japan’s best-kept culinary secret, this soy sauce (shoyu) koji has been crafted by Kojiya for almost 500 years. Fermenting soy sauce and Akitakomachi koji rice from Akita, Japan, results in a complex paste that has 10 times more umami than Kojiya’s shio (salt) koji. Grainy in texture, you can see pieces of rice while spreading or squeezing. Most commonly used as tenderizer, the paste also gives a boost of savory-sweet, malted notes and a fermented tang to marinades, sauces, stir-fries and grilled vegetables. Season and thicken soups and dressings or mix it into baked goods and ice cream bases. Or, try it as a replacement for soy sauce—a little goes a long way. This version is extremely hard—if not impossible—to find stateside.

Rice Malt, Soy Sauce
Allergens: Wheat, Soy

Net Weight/Volume: 330 grams
Place of Origin: Japan

Rub into protein, tofu or vegetables and sear or bake at high heat. Mix with mirin and dress with herbs, scallions or cilantro for a punchy garnish. We love soy sauce koji in vegetable soups; blend a few ladles of broth with 1 tablespoon of the paste, then add back to the soup for flavor and thickening.

Store in a cool and dry place away from exposure to direct sunlight for up to four months. Refrigerating after opening extends the shelf life to six months.

Soy Sauce Koji Paste

$24.95

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So, What is Koji?

Sake, miso paste, mirin, soy sauce... what do all of these Japanese culinary staples have in common? The answer: Koji, a strain of a spore called Aspergillus oryzae, which converts complex carbs and proteins into sugars and amino acids—the funky umami flavor we’ve come to love.