Raw salt koji & raw soy sauce koji | Japanese natural fermented seasonings | Sōya Kame Honten

Sōya Kame Honten's "Nama Salt Koji" and "Nama Soy Sauce Koji" are "raw fermented" seasonings made from rice koji produced in Nagano Prefecture and without heat sterilization. They retain live enzymes and lactic acid bacteria, which not only make meat and fish more tender and juicy, but also enhance the flavor of everyday dishes. They are a staple natural and versatile seasoning in Japanese households.

◉ Raw Salt Koji (200g) — Uses active lactic acid bacteria to tenderize and enhance the texture of ingredients.

Product Features

• It does not require heating to sterilize, thus preserving the rich flavor of lactic acid bacteria and enzymes.
• It uses rice koji produced in Nagano Prefecture, resulting in a mild taste and rich flavor.
• Suitable for marinating meat and fish, making vegetable sauces, seasoning stir-fries, and replacing salad dressing.
• It makes the ingredients tender and juicy, and shortens the cooking time.
• Adding edible alcohol prevents excessive fermentation and allows for storage at room temperature.

Suitable for

• For those who want to enhance the aroma and tenderness of their dishes.
• I want to use healthy and natural "raw fermented seasonings".
• If you like traditional Japanese natural sauces, or if you prefer them as a gift.

Suggested use : Add 1 tablespoon of raw salt koji to 150g of meat and marinate in the refrigerator for at least 30 minutes.

◉ Raw Soy Sauce Koji (200g) — The depth of soy sauce × the mild umami flavor of koji

Product Features

• Sterilization without heating preserves active enzymes and lactic acid bacteria.
• Nagano Prefecture's rice koji blend soy sauce has a rich flavor and a deeper aroma.
• It can be used as a seasoning for marinating, mixing with vegetables, adding to salads, and enhancing the flavor of soups.
• Enhance the depth of cooking, making the ingredients sweeter and more tender.
• It can be stored at room temperature and contains approximately 194 kcal/100g of energy.

Suitable for

• For those who want to quickly season their food using soy sauce koji.
• For those who value a healthy diet and want to consume raw fermented enzymes.
• For those who want to add variety to their dishes using Japanese natural koji seasoning.

Consumption suggestions :<br />Can replace soy sauce and salt, suitable for cooking, stir-frying, dipping sauces or salad seasoning.

◉ Brand Introduction — Sourya Kame Honten

Founded in front of Zenkoji Temple in Shinshu, this long-established brewery boasts over 120 years of history and adheres to the philosophy of "not using chemical seasonings," continuously producing safe and reliable miso, pickles, and koji-based seasonings. Their signature "raw fermented seasonings," such as raw salt koji and raw soy sauce koji, integrate traditional fermentation culture into everyday cooking, bringing healthier and more natural flavors to families.