* Our soba koji is made by the koji shop for each production. Depending on the state of the koji (such as the variety and origin of the buckwheat kernels, moisture content, etc.), The state after preparation and bottling (such as moisture content and the fineness of the soba koji) Please note that prices vary depending on the lot. [A 'new sensation soba' where the aroma of soba and the umami of koji blend to burst with excitement] Soba koji is now made by adding koji mold to the soba noshimi. Like rice and soybeans, it breaks down the starch in buckwheat seeds, The production of amino acids creates the unique umami flavor of koji. This 'soba koji' is often made with rice koji I chose 'Shio Koji' and 'Soy Sauce Koji.' The aroma of soba and the unique umami of koji blend together for an irresistible taste for soba lovers. Soba as a "seasoning," I feel like a new way to enjoy soba has emerged. [The Multiplication of Umami and Flavor!? Also available with a fish sauce blend. Nam pla is a Thai fermented seasoning (fish sauce). With its unique flavor and umami, it's an essential seasoning in Thai cuisine, Many people might not like that flavor...... But when combined with soba koji, it's incredibly gentle and the umami is elevated in a synergistic effect! I can't believe the flavor of the soba and the unique flavor of the fish sauce blend together this well! This is a new discovery. And for some reason, the enzyme activity seems to become even more active, The koji melts quickly, and the umami is much faster than the regular version. Meat, fish, eggs, and vegetable dishes... Anything works. The regular version has a refreshing, simple umami and a more pronounced soba aroma, The fish sauce version has a rich and robust flavor thanks to the added animal-based flavor. Both are truly versatile and seamlessly complement any dish. The fish sauce version pairs perfectly with cheese. [How to Use] Shio Soba Koji: When paired with mild animal flavors like pork thigh or loin, chicken, or white fish, the umami is greatly enhanced. If you marinate the meat in salted soba koji for about half a day, the aroma of the soba gradually transfers, the meat becomes tender, and it falls apart—a delicious experience. Soy sauce soba koji: Enjoy soba simply by dipping it in sashimi or tofu. It pairs perfectly with duck, and adding this might make it feel like a high-end soba dish. Also great for tamago kake gohan (egg over rice).