The fish sauce 'Koji no Uosho,' aged with the power of koji, is a new naturally brewed seasoning made by fermenting fresh seafood caught off the San'in coast of the Sea of Japan, with domestically produced flatama salt and soy sauce koji made from soybeans and wheat from Tajima in Hyogo Prefecture. No chemical seasonings or preservatives are added whatsoever. They use whole seafood, with five varieties: Kasumi crab, sweet shrimp, black-throated shrimp, hatahata, and genge. Compared to fish sauce, the microorganisms in the koji promote enzymatic breakdown, so it has less of its distinctive odor. It's easy to use in dishes that aren't cooked or are ready-to-cook, can be used in soy sauce for sashimi or tamago kake gohan, and can be mixed into dressings, expanding the range of dishes for salads and pasta. The refined sweetness and umami of the fish are brought out. Also, simply using "Koji Fish Sauce" allows you to fully enjoy the natural umami and aroma of the seafood.