This soy sauce with koji of moromi is made of a mix of soy sauce and koji, and it has the creamy texture of the moromi, like an unfiltered soy sauce still fermenting in a barrel. The koji used is cultivated on rice grown in the neighboring prefecture of Toyama. It gives a rather sweet and umami taste to the soy sauce. One of koji’s characteristics is to soften up flesh and unveil the umami of ingredients.
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