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During the Second World War
the famous Japanese rice wine
but also with a juicy steak
our buckwheat tamari is vegan and gluten-free compared to standard shiro shoyu
kome koji frisch 500g Enzyme During the Second World Warnaturally fermented, raw, gluten free, vegan, handmade in Berlin Fresh organic Kome Koji is white rice that has been fermented with Koji Kin, a noble Japanese mold called Aspergillus oryzae. This process takes over two days. After that, the rice is completely covered with the Koji fungus and has a slightly sweet, mushroomy nutty smell and taste. How to use Fresh Kome Koji is an indispensable raw material for the preparation of classic Japanese
