Oat Koji Water
Soy sauce from oats
As a regional alternative to rice and soy, the substrates on which Japanese Koji is usually cultivated - we use oats in addition to bread and buckwheat.
The production process of our oat koji water is directly based on the classic style that soy sauce is produced: the oats are steamed, inoculated with koji spores, and fermented. The result is a light sauce in which the fruity flavors of the oat grain are clearly evident.
Our oat koji water is perfect for seasoning potato salads, light soups, and sauces. It can be used as a marinade for fish and white meat, for which it provides particularly tender, juicy, and flavorful results.
Ingredients: water, oats, salt, A. Oryzae (Koji).