Mugi Shoyu Koji


Ingredients: barley koji, soy sauce. *ALL BIO
Keep it in refrigerator.

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.