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a lactic acid fermented vegetable in which Chinese cabbage is the main ingredient
wurde das traditionelle Shiro Miso von den Vorlieben der Aristokratie geprägt
Koikuchi soy sauce also tastes good in savoury rice and stir-fry dishes that are prepared with many ingredients
*In case you need the instructions and recipes guide in English
We also offer Mugi Koji
yuzu amazake 200g - bio sagohachi a lactic acid fermented vegetablenaturally fermented, unfiltered, raw, gluten free, vegan, handmade in Berlin Our Yuzu Amazake is a fruity variation of Amazake. The Japanese yuzu fruit complements the mild sweetness of Amazake with its unmistakable, unique scent and a slightly sour bitter aroma. Yuzu Amazake is created by fermenting steamed rice, koji rice, yuzu and a little water for one day. Fermentation with koji rice elicits a natural sweetness that is rich in oligosaccharides,
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