Sweet Soy Sauce Koji with Yamato Toki (Angelica) Leaves

Health- and nature-conscious consumers, mainly women in their 30s to 60s

People who prefer natural foods and want easy, time-saving cooking, even if they are not confident in cooking

Small restaurants and cafés that focus on fermentation-based cuisine

Can be used at every stage of cooking—from preparation and cooking to finishing and at the table—with a single seasoning

Thanks to its unique patented fermentation process, rich umami and natural sweetness are fully developed, allowing the flavor to be completed simply by adding it

Suitable for direct use in finished dishes such as simmered foods, stir-fries, soups, and dressed dishes

Adds depth and richness when mixed into prepared soups or simmering sauces

When added to regular soy sauce, it quickly creates a deep, matured flavor similar to tamari soy sauce

Widely used in restaurants and cafés as a flavor base, finishing touch, or hidden seasoning

A product made exclusively by our shop, created through a patented fermentation method using only koji, soy sauce, and Yamato angelica leaf, drawing out natural sweetness and deep umami.

This uniqueness is achieved through the combination of ingredients from Uda City, Nara Prefecture, the producer’s specialized knowledge and skills, and a patented method.

Yamato angelica leaf works like a seasoning herb, reducing unwanted odors from meat, fish, and vegetables, while adding depth and balance to dishes.

As the flavor is already well developed, it is easy to use at any stage—preparation, cooking, finishing, or at the table.

It pairs well with other seasonings such as mayonnaise, vinegar, and oils, making it suitable for dressings and sauces.

Its natural sweetness and umami help balance flavors without added sugar, enhancing the original taste of ingredients.

Designed for those who wish to reduce salt or sweeteners.

Adding it to soy sauce quickly creates a rich, matured flavor, offering versatile applications.

Handmade with ingredients from Uda City, Nara Prefecture, by a locally raised clinical laboratory technologist who oversees production and quality control.

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