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Suehiro Usukuchi Soy Sauce with Koji $17.95

A powerful weapon in Japan’s culinary arsenal for centuries.

Koji is a special Japanese rice mold that’s the basis to make sake, soy sauce and miso. When combined with salt and left to age, the koji transforms into shio koji as the rice grains break down into a pudding-y paste that will infuse anything with deep umami flavor.

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HOW TO USE

Use anywhere you would soy sauce. It especially is great for drizzling and dipping.

Kitchen Notes

Refrigerate after opening.

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