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naturally fermented, gently dried, vegan, handmade in Berlin With our Shiro Shoyu Koji you can make your own white organic soy sauce. All you need, apart from the Shiro Shoyu Koji, is water, salt, a sufficiently large container and a little patience. Our Shiro Shoyu Koji is made from crushed organic spelt and lightly roasted organic soya beans. After steaming, both ingredients are fermented with a special type of koji spore for around 40 hours and then gently dried. useWith this pack of Shiro Shoyu Koji you can make a total of about 1.5 liters of white organic soya sauce. Alternatively, you can use the koji to make a mild garum by adding some leftover fish to the mash. On the back of the packaging you will find recipe suggestions for Ichiban Dashi Shiro Shoyu and for Niban Dashi Shiro Shoyu with the drained mash of the Ichiban Dashi. You can make your own miso with our Kome Koji. Ingredients
Spelt* 83% (Erding), soya beans *17% (Erding), A. oryzae *Ingredients certified organic DE-ÖKO-070 (organic control body) You can find out more about our raw materials here. |