Chicken Soy Sauce fermented with Koji

Restaurants, food service establishments, retail

This product is intended for chefs to use as a secret ingredient or base seasoning in cooking. It enhances the flavor of simmered dishes, soups, and especially chicken-based dishes. When used with garlic in stir-fried vegetables (like stir-fried water spinach), it imparts a flavor reminiscent of chicken. For simple use, we recommend it as soy sauce for tamago kake gohan (raw egg over rice).

This chicken soy sauce is made by fermenting chicken with soy sauce koji, enhancing its natural umami and flavor. The chicken used is our original brand red chicken, “Mitsuse Chicken,” born in Mitsuse Village, Saga Prefecture. Specifically, we use minced meat from the carcass area, a part with little edible meat that was difficult to process. This product was born from the desire to fully utilize every part of the chickens raised with care under animal welfare principles, minimizing waste.

Fermentation with koji enhances the Mitsuse Chicken's inherent umami and aroma, increasing its value as a seasoning. To highlight the excellent flavor of Mitsuse Chicken, we use simple ingredients: salt, soy sauce koji, and rice koji. The defining characteristic of this product is the robust umami and aroma of Mitsuse Chicken, making it ideal as a garnish for simmered dishes and soups. At last year's exhibition, we received inquiries and orders particularly from professional chefs, indicating this product has more demand among restaurants than retailers.

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