Horaiya’s rice malt is fermented and matured with soy sauce. Fermentation with koji rice malt makes the soy sauce mild and less salty. A sweeter and thicker finish that complements tofu, sushi and sashimi. Soy Sauce Koji can be cooked with different ingredients, such as meat, seafood and vegetables. We especially export this product to restaurants in Israel and they use Soy Sauce Koji with sushi. It is receiving popularity for its sweetness and mild flavor. This product is Kosher Certified (KLBD).
Soy Sauce (Contains wheat and soybean), Rice Koji
ALLERGENS (if applicable)
Wheat, Soybean. May contain Sesame.
3.15" x 3.15" x 10.63", 2.79 lb
360 days, room temp
Horaiya Honten was established in 1906 and has continued for 4 generations with current President Hirohito Yaginuma. For over 100 years, we have been producing Koji, which is rice surrounded by koji mold. Koji is the first essential step in traditional Japanese fermented food culture and is the key to all of our products. Our high quality Miso, Amazake and Soy Sauce Koji cannot be made without our Koji. Our mission is to continue implementing our traditional Koji production process to provide high quality products and to contribute to the health and fulfillment of society. We wish to spread the benefits of Koji and are strengthening our foreign business to reach those who are abroad. We currently export our products to countries including USA, France, Israel, and Hong Kong. We have JFS-B certification, which implements HACCP food safety system endorsed by Codex. We are also Kosher certified.