Apply this powder to cut meat and let it sit in the refrigerator to mature to your liking. For pastry and noodle making, mix it with flour for an improved texture. Koji produces enzymes that breaks down starch, protein and fat, creating umami, aroma, and sweetness in the process, tenderizing meat. Also great for pastry, sweets-making.
8.46 in x 5.51 in x 0.9 in
9 Months, Room Temperature
Yamato Soysauce & Miso has been operating for four generations as a manufacturer of soy sauce, miso and other Koji-related condiments and drinks. We are certified under the FSSC22000 standard and officially recognized as an organic food processor by the JASCERT. Our customers range from top Sushi establishments to 3-star Michelin restaurants in France. Our company vision is to make people feel happier through the power and health benefits of Koji fermentation.