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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin Our organic Koji Tamari is a liquid Koji elixir and the secret weapon in the kitchen. It intensifies the taste of other foods, multiplies umami and savory notes, sometimes teases out completely new flavors and changes the texture. The Koji Tamari is made from fermented Koji rice, cooked rice and sun-dried sea salt and matures for 12 months in a bourbon barrel. After storage, the fairly solid mash is pressed to obtain the Koji concentrate. In addition to its golden yellow color, the maturation process creates a sweet and salty taste with subtle notes of umami, malt and rice, supported by the toast of the alligator, bourbon and the vanilla of the barrel. How to useKoji Tamari can be used, similar to Shio Koji or Sagohachi, to marinate vegetables, fish and meat. Due to its transparency and liquid form, unlike Shio Koji, it not only preserves the natural color of light ingredients, but is also completely invisible and easy to dose. Since Koji Tamari is matured for much longer than Shio Koji, it develops a fine sweet-malty note that it also transfers to the food. You can use the sauce as a versatile seasoning for salting and refining sauces and various dishes. Try it when fermenting vegetables. Feel free to use Sagohachi and Shio Koji as a guide, as they are very similar to Koji Tamari. Ingredients
Rice* (Piedmont), spring water (Hameln-Pyrmont), sea salt (Algarve), A. oryzae *certified organic DE-ÖKO-070 (organic control body) You can find out more about our raw materials here. |