Nama Shoyu Koji Paste (Soy Sauce Koji) 200g

Nama Shoyu Koji Paste (Soy Sauce Koji) 200g
Unlock a new world of umami with our handcrafted Nama Shoyu Koji Paste. Made by fermenting premium rice koji with raw, unpasteurized soy sauce (nama shoyu), this paste is bursting with deep, naturally complex flavors and a mellow, slightly sweet finish.

Perfect as a marinade, a seasoning base, or a finishing touch, it elevates everything from meats and vegetables to rice dishes and dressings. Live-fermented and rich in enzymes, it not only boosts flavor but also supports digestion and overall wellness.

Experience the magic of authentic Japanese fermentation in every spoonful.

Ingredients: Soy sauce (includes wheat and soybean) (made in Japan), rice koji, salt/alcohol

• Flown in Directly from Japan
• 200g
• Easy to Use and Store
• Best Stored in fridge ( 0-4degrees C )
• Once opened,  use within 3-5 days
  
  

What is Koji?

Koji is a type of mold — specifically Aspergillus oryzae — that’s traditionally used in Japanese and East Asian cuisine to ferment foods. It’s often called the "national mold" of Japan because it’s essential for making staples like:

• Soy sauce

• Miso (fermented soybean paste)

• Sake (rice wine)

• Mirin (sweet rice wine)

The way it works is: the koji mold is grown on grains like rice, barley, or soybeans. As it grows, it produces enzymes that break down starches and proteins into sugars and amino acids, making the food sweeter, richer, and umami-packed.

Today, chefs around the world use koji creatively — for example:

• Dry-aging meat faster and boosting umami

• Fermenting vegetables for deep, savory flavors

• Curing meats (like making koji-cured bacon)

It’s a powerful ingredient for flavor transformation.

How does Shoyu Koji Taste?

Shoyu Koji tastes deeply savory, naturally sweet, and rich in umami.
Here's a more detailed breakdown:

• Umami-rich: Thanks to the fermentation of soy sauce and koji, it has that deep, mouthwatering savoriness that coats the tongue.

• Mellow salty: It's salty, but softer and rounder than plain soy sauce — not as sharp or harsh.

• Light sweetness: Koji releases natural sugars during fermentation, so there's a gentle sweetness balancing the saltiness.

• Complex layers: You might notice subtle nutty, malty, and slightly fruity notes underneath — it’s much more complex than basic soy sauce.

Overall, shoyu koji is like a more delicate, flavorful, slightly sweeter version of soy sauce, with a thicker texture. It enhances the natural taste of foods rather than overpowering them.

Difference from Shio Koji:

• Shio Koji = rice koji + salt + water → milder, cleaner, lighter flavor.

• Shoyu Koji = rice koji + soy sauce → deeper, darker, richer flavor because of the soy sauce.

Both are extremely versatile and bring natural umami without relying on heavy seasoning or artificial additives.

*Note: For wholesale inquiries contact us as Contact@shiki.sg