Introducing this unique and high-quality, artisanal Japanese soy sauce crafted by Horaiya Honten, a well-known Japanese company with a rich history in traditional fermentation.
Horaiya Honten’s expertise in using koji fermentation results in a rich, umami-packed soy sauce that delivers a deep flavour profile with a balanced sweetness, saltiness and robust aroma.
This sauce is made using koji mold, a crucial ingredient in many Japanese fermented foods such as miso, sake and soy sauce.
Koji Rice Grains
Unlike regular soy sauce, this unique sauce is sweeter, thicker and contains whole koji rice grains within the bottle itself.
Koji rice is steamed rice that has been allowed to ferment with the koji mold, this breaks down starches in the rice into sugars, creating enzymes that are fundamental for fermentation.
The enzymes from koji rice grains help produce glutamates, which are responsible for the savoury taste known as umami, resulting in a more complex and flavourful soy sauce compared to regular varieties.
Traditional Production Methods
Horaiya Honten emphasises small batch and time-honoured techniques, ensuring that their artisan soy sauce preserves the authentic flavours of Japanese cuisine.
Balanced Taste
The balanced taste, with subtle notes of sweetness and savoury umami, makes it an excellent addition to various dishes, offering versatility for both traditional Japanese and modern western dishes.
How to Use
Koji soy sauce can be used as a dipping sauce for sashimi and sushi, its depth of flavour enhances the flavour of the fish without overwhelming it.
Try as a dipping sauce for spring rolls where the sweeter and thicker finish gives you a burst of umami richness.
This soy sauce is perfect for marinating tofu or meats like chicken, beef or pork, imparting umami richness and helping to tenderise the protein due to the enzymes in the koji.
As a base for teriyaki sauce, koji soy sauce brings out a richer and more balanced flavour when combined with mirin and sugar.
Use as a glaze for roasting vegetables, meats or tofu. It caramelises beautifully, adding depth and a rich umami glaze.
Store in a cool, place away from direct sunlight. Refrigerate once opened.