Japanese sauces
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- Capacity: 145 ml
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Carrot and rice koji dressing
- In stock
From €7.45Rice koji is the basis of traditional Japanese food culture known as "fermentation". Its roots date back to the Nara era (710 to 794).
Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan.
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Yuzu ponzu with koji
- In stock
From €37.65Rice koji is the basis of traditional Japanese food culture known as "fermentation".
Its roots date back to the Nara era (710 to 794). Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan. This ferment releases enzymes that ferment rice, breaking down its carbohydrates and proteins.
This process can also be applied to other cereals such as barley, as well as leguminous plants such as soy and beans.
*in France, private customer,
excluding specials
excluding specials
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