Was unser koji tamari besonders macht

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.

Anwendung unseres koji 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.

Feel free to refer to the uses of Shio Koji, as they are very similar to Koji Tamari.

Zutaten

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.

Haltbarkeit

Our Koji Tamari has a best-before date of seven months from bottling, but it usually keeps for much longer. Warm storage temperatures can cause the sauce to darken and change its flavour. We therefore recommend storing Koji Tamari in the refrigerator to preserve its quality as much as possible.