Carrot and rice koji dressing

This ferment releases enzymes that ferment rice, breaking down its carbohydrates and proteins. This process can also be applied to other cereals such as barley, as well as leguminous plants such as soy and beans.

Rice koji is used as a raw material in the manufacture of miso and mirin. It is also used to make « amazake » traditional Japanese drink.

Rice koji is renowned for its high nutritional value and probiotic content. This creamy carrot and rice koji sauce is made with lots of Japanese carrots and onions, followed by Japanese malted rice for natural sweetness. Generous shreds of Japanese carrot add a gourmet touch. Carros sweetness and flavor and koji natural sweetness create an artisanal feel. Abundant use of carrots and koji, as well as small amount of oil used, reduce the number of calories.

This rice koji and carrot sauce contains no additives such as preservatives or chemical seasonings. We recommend Carrot and rice koji dressing for green salads, mixed salads, carpaccios, beef or fish tartars, grilled or pan-fried fish, cold beef or pork...