Koji fish sauce 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 Hirakama 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. It has little of the typical fish sauce odor and can be used in sashimi soy sauce, tamago kake gohan, dressings, and more. The refined sweetness and umami of the fish stand out, allowing you to enjoy the natural flavor and aroma of the seafood.