Koji / Mirin
Koji is a beneficial mold that plays a key role in Japanese cuisine. It is used as a starter culture to produce soy sauce, miso, sake and hon mirin, a traditional Japanese cooking seasoning.
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hon mirin -
Koji Tamari - organic -
Horseradish Koji 180g - organic -
shio koji 180 g - organic -
sagohachi 200 g - organic -
Lemon Shio Koji 180 g - organic -
yuzu chili koji 120 g - organic -
ilili 50 g - organic -
amazake 200 g - organic -
yuzu amazake 200g - organic -
bergamot koji cha 100 g -
koji cha 100g - organic -
kome koji - organic 500 g -
kome koji fresh - organic 500 g -
mugi koji - organic 500 g -
shiro shoyu koji - organic 500 g -
aroma box -
classic box -
koji peel
