Mugi Shoyu Koji

Mugi shoyu koji is a fermented seasoning made by mixing barley koji and soy sauce. The biggest difference between shio (salt) koji and soy sauce koji is the content of glutamic acid, which is the umami component. It is said that soy sauce koji contains more than 10 times more glutamic acid than shio koji. Therefore, just by adding a small amount to the dish, you can greatly improve the umami component.