A rich, umami-packed seasoning made by fermenting rice koji with naturally brewed soy sauce.
It can be used in many ways — topped over grilled mushrooms on toast, as a marinade for meat or fish, or to add depth to baked beans or dressings.
You can also reduce the salt in your cooking by replacing soy sauce with the same amount of soy sauce koji — roughly half the salt, with twice the depth of flavour.