1 year fermented koji tamari

Koji Tamari - organic

100ml

€10,90

Koji Tamari - organic

€10,90 €109,00/L

incl. taxes. Shipping costs are calculated at checkout

Liquid koji elixir – the kitchen’s secret weapon
Aged for 12 months in bourbon barrels to develop its golden colour – sweet, savoury and aromatic
Ideal as an “invisible” marinade for fish and meat, thanks to its high enzyme activity
Gluten-free and vegan

What sets our which tamari apart

Naturally fermented, unfiltered, live, 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 flavour of other foods, multiplies umami and savoury notes, sometimes brings out completely new flavours and changes the texture. Koji Tamari is made from fermented koji rice, cooked rice and sun-dried sea salt and matures for 12 months in heavily toasted bourbon barrels. After storage, the paste-like mash is pressed to obtain the koji concentrate. The maturation process gives it a golden yellow colour and a sweet and salty taste with subtle notes of umami, malt and rice. This is complemented by the alligator toast, bourbon and vanilla from the barrel. As the wood of the barrels works, an angel's share regularly disappears, as can be seen in the photo.

How to use our which tamari

Koji Tamari, similar to Shio Koji or Sagohachi, can be used to marinate vegetables, fish and meat. Due to its transparency and liquid form, unlike Shio Koji, it not only preserves the natural colour of light-coloured ingredients, but is also completely invisible and easy to dose. As Koji Tamari is matured for much longer than Shio Koji, it develops a delicate sweet and malty flavour, which it also imparts to food. You can use the sauce as a versatile seasoning for salting and refining sauces and various dishes. Try it out when fermenting vegetables.

For a simple and delicious recipe you can easily make at home, check out this recipe.

You can also take inspiration from the ways Shio Koji is used, as both ingredients have similar applications.

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.

Shelf life

Our Koji Tamari has a best-before date of seven months from bottling.
Please note, however, that we cannot guarantee that the product will be bottled immediately before shipping. As we do not freshly bottle every product daily, the remaining shelf life upon delivery may be considerably shorter.
Nevertheless, our products generally remain enjoyable well beyond the stated best-before date, so please don’t discard them prematurely. The best-before date refers not only to the product’s edibility but also to its sensory qualities, such as colour, texture and flavour. Over time, our products tend to develop a more intense flavour and become darker in colour.
To best preserve the light colour and mild flavour of our Koji Tamari, we recommend storing it in the refrigerator.