Soba Shio Koji

Mimi Ferments

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.

180g jar


(€49.44 per 1kg)

Mimi Ferments
Fermentation is a science in its own right. Each product requires specific conditions, a good amount of time, and a keen, knowledgeable eye to guide the process to its umami-packed finale. Markus Shimizu spent 15 years refining his craft and making fans among some of Germany’s most renowned chefs. In 2017, he founded mimi ferments, Berlin’s prime address for miso, soy sauce, mirin and co. Each product is made only from certified organic and ideally regional ingredients, made entirely by hand and achieved through natural fermentation without additives. All of mimi ferments’ products are unpasteurised, meaning they’re alive and full of health benefits.