We present here a different version, the shoyu kôji or soy sauce kôji, which has several interesting properties among which its capacity to soften the flesh, to preserve the juiciness of the meats, to remove the too powerful tastes and to develop products natural umami. Shoyu kôji contains a lot of glutamine, a low level of sodium and a sweet taste compared to ordinary soy sauce. The shoyu kôji leaves all the tender ingredients after marinating for 1 to 2 hours. The taste is sweeter than shio kôji.
Our perfect combination : beef, pork, organ meats, fish, dressing sauces