Shiro koji is a fermented seasoning made by aging rice koji malt with brown rice and salt. As it contains active enzymes, it can tenderize meat and fish very well in a few moments without bringing too much saltiness. Use Shiro koji as a marinade to tenderize meat or fish (6 hours with 15%to 20% Shiro koji).
Profilo Aziendale
Yamato Soysauce & Miso Co., srl.
Make people happier with Koji!
We are Yamato, a Kanazawa-based family in business which has been producing soy sauce since 1911. Favored by the top sushi restaurants and 3-star Michelin restaurants in France and Japan, the secret of our company’s success is top quality raw ingredients, patient processing and the sweet and delicate fragrance of their products. We are certified to FSSC22000 standard and are officially recognized as an organic food processor by the international Organic Crop Improvement Association.
