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    Young white Sake Kasu

      Sake Kasu or Sake Lees is the solid left-over of the sake brewing process. This sake kasu is full of flavour, sweet and fruity. Use it for marinating fish or soup bases. More information

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      Liquid Shio Kōji 500ml

          Ready source for umami. Will enrichen the taste of any taste. More information

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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

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            Shio Kōji

              Ready source for umami. Will enrichen the taste of any taste.
              Keep refrigerated. (Available in 200 gram en 1 kg) More information

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