Dried kōji rice
Kōji is a healthy fungus that is central to key ingredients of Japanese cuisine like soy sauce, miso and sake. With dried kōji rice you can easily make your own miso, shio kōji, amazake or any other fermented food.
€ --,--
Ponzu Shoyu
Exclusive citrus soy sauce, on the basis of long-matured artisanal Igeta dark soy sauce. With citrus-juice, bonito flakes and konbu seaweed.
€ --,--
Extra dark soy sauce - Igeta Noko 360ml
This unique extra dark-colored Igeta koikuchi is especially good for dipping and seasoning. 100% authentic soy sauce. Matured 3 years, no additions.
€ --,--
Dark soy sauce - Igeta Koikuchi 360ml
The dark-colour Igeta koikuchi is especially good for dipping and seasoning. 100% authentic soy sauce. Matured 2 years, no additions.
€ --,--
Light soy sauce - Igeta Usukuchi 360ml
The light-colour Igeta usukuchi is especially good for cooking. 100% authentic soy sauce. Matured for 1 year, no additions.
€ --,--
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Dried kōji rice
Kōji is a healthy fungus that is central to key ingredients of Japanese cuisine like soy sauce, miso and sake. With dried kōji rice you can easily make your own miso, shio kōji, amazake or any other fermented food. More information
Ponzu Shoyu
Exclusive citrus soy sauce, on the basis of long-matured artisanal Igeta dark soy sauce. With citrus-juice, bonito flakes and konbu seaweed. More information
Shio Kōji
Ready source for umami. Will enrichen the taste of any taste.
Keep refrigerated. More information
Extra dark soy sauce - Igeta Noko 360ml
This unique extra dark-colored Igeta koikuchi is especially good for dipping and seasoning. 100% authentic soy sauce. Matured 3 years, no additions. More information
Dark soy sauce - Igeta Koikuchi 360ml
The dark-colour Igeta koikuchi is especially good for dipping and seasoning. 100% authentic soy sauce. Matured 2 years, no additions. More information
Light soy sauce - Igeta Usukuchi 360ml
The light-colour Igeta usukuchi is especially good for cooking. 100% authentic soy sauce. Matured for 1 year, no additions. More information