Lighter and less intensive than soy sauce, traditional Shio Koji is made from salted and fermented rice. Well, there’s no rice in Brandenburg. But there is plenty of buckwheat, and that’s exactly what Markus and the good people at mimi ferments use to concoct their wonderful Soba Shio Koji. It’s made from certified organic, all local ingredients and makes for an excellent marinade to tenderise and flavour meat.
The koji is unfiltered and not pasteurized, so you should store it in the fridge.
buckwheat (42%), water, salt, A. oryzae
|calories||486 kJ / 116 kCal|
|total fat||1,1 g|
|saturated fat||0,2 g|
|total carbohydrate||22,2 g|
|total sugars||12,2 g|