Vermicular | Soy Sauce Koji

Soy Sauce Koji

Tailored for: Musui–Kamado
Cooking Flow
240 min
Cooking Steps

[WARM 140°F] 240 min


200 g rice koji (malted rice)
250 ml soy sauce
100 ml water

  1. Separate rice koji into individual grains in the pot.

  2. Add soy sauce and water to the pot. Stir to combine and smooth the surface. Cover and ferment at [WARM 140°F] for 240 minutes (4 hours), stirring lightly every hour.

  • Soy sauce koji is milder in taste and richer in umami compared to regular soy sauce. It is a natural umami enhancer and tenderizer, perfect as a seasoning, dressing, sauce, marinade, or dip.

  • It can be refrigerated up to 3 months.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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