Nikko Soy Sauce & Salt Koji
Taste the Spirit of Nikko — Salt, Soy & Ancient Koji Fermentation
In the mountain-enveloped region of Nikko, where pristine spring water flows and centuries-old traditions thrive, one condiment stands out: Nikko Soy Sauce & Salt Koji. It combines deeply rich soy sauce with natural sea salt and rice-koji, Japan’s time-honored fermentation starter, capturing a taste of history, nature, and craftsmanship.
A Legacy of Craft
Koji is an ancient starter culture traditionally used in the fermentation of a plethora of Japan’s staples, from miso to sake.
The makers of Nikko Soy Sauce & Salt Koji began as miso brewers in the Meiji era and have preserved a technique that emphasizes the sweet richness of rice-koji.Their soy sauce was chosen for the grand 400-year anniversary festival of Nikko Toshogu Shrine and now contributes to an innovative salt blend.
This special product reuses the soy-sauce lees and blends them with sea water from the Chōkai Mountain region to create “Nikko Soy Sauce Salt ‘KAMOSU’” — a unique seasoning with layers of aroma and flavor.
Features
•Crafted in Nikko using traditional koji fermentation techniques
•Blend of natural sea salt and rich soy sauce lees for complex umami
•No additives — pure and health-conscious, perfect for contemporary cuisine
•Suitable for grilled dishes, vegetables, rice, and even sweets — a versatile artisan seasoning
How To Use
Sprinkle a pinch over steak, grilled fish, or steamed vegetables. The deep aroma of soy-lees enhances flavor instantly.
Use it as a finishing touch for rice or eggs, or experiment by adding just a little to ice cream or crème brûlée to reveal the savory-sweet potential of this extraordinary salt.
A Taste of Sacred Simplicity
This seasoning is not just a condiment—it’s a reflection of Nikko’s harmonious relationship with nature and tradition.
From Edo-period craftsmanship to modern art of flavor, Nikko Soy Sauce & Salt Koji invites you to bring the essence of Japan into your kitchen—an elegant gift for those who appreciate authenticity and natural taste.
