Kenshô Sauce and Koji Spores

Kenshô Teriyaki Sauce: This sauce is one of the star condiments of Japanese cuisine that is most widely accepted in the West. Teriyaki sauce is used to add a sweet and umami touch to any dish. It is a great flavor enhancer. Dishes seasoned with teriyaki sauce are characterized by their shine and caramel tone.

Kenshô Umezu Vinegar: This vinegar is not only delicious, it is also therapeutic and dietary. It is the juice from the preparation of umeboshi. Umeboshi is ume pickled in salt. Purple shiso leaves are added to this mixture, to improve its flavor, red color and its nutritional properties.

Kenshô Citric Koji Spores: These are perfect for making citric koji with the ideal acidity for sauces with a tart and refreshing touch! Citric koji is the typical koji for distillates, such as awamori. With Koji Spores for Citric Koji from Kenshô you will obtain a very powerful koji high in citric acid.

Kenshô Koji Kin Spores: These are ideal to make koji for amazake or miso. With this type of koji spores you will obtain a very versatile koji, medium sweetness and umami production. It is the koji spore to use to make koji.