Dried koji 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.
€ --,--
Light soy sauce - Igeta Usukuchi
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 koji 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
Manyo Komachi White miso
Authentic hand-made brown miso. Aged for 1 year. More information
Gotoku brown miso
Authentic hand-made brown miso. without any additives or preservatives. 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
Light soy sauce - Igeta Usukuchi
The light-colour Igeta usukuchi is especially good for cooking. 100% authentic soy sauce. Matured for 1 year, no additions. More information