Bread Koji Water
Soy sauce made from sourdough bread
As a regional alternative to rice or soy, the substrates on which Japanese Koji is usually cultivated, we use bread instead - in addition to buckwheat and oats.
For this product we use the leftover edges of the sourdough bread from Sofi bakery and transform them into a product with a completely different use.
This condiment is produced in the same way that soy sauce is made, but purely with leftover bread as the starting ingredient. There is no soy. The bread ends are ground, steamed, and inoculated with koji spores, and then fermented. The result is our toasty and slightly spicy bread koji water.
Ingredients: water, sourdough bread, salt, A. oryzae (koji)