shiro shoyu koji 500g

With our Shiro Shoyu Koji, you can make your own organic white soy sauce. All you need is Shiro Shoyu Koji, water, salt, a sufficiently large container and a little patience.

Our Shiro Shoyu Koji is made from ground organic spelt and lightly roasted organic soybeans. After steaming, both ingredients are fermented for around 40 hours using a special type of koji spore and then gently dried.

With this pack of Shiro Shoyu Koji, you can make a total of about 1.5 litres of organic white soy sauce. Alternatively, you can also use the koji to make a mild garum by adding some fish scraps 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 using the drained mash from the Ichiban Dashi.

You can make your own miso with our Kome Koji.

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.

Shiro Shoyu Koji has a minimum shelf life of twelve months. Store in a cool, dry place.

*This product does not need to be refrigerated.