Fermented & Vegan Dips
House fermented koji into Shoyu Koji and Shio Koji
What is Koji ?
It is commonly using at home for lots of mommy in Hong Kong & Japan. It have a special unmami fragrance and a more natural condiments to replace all your oyster sauce, soy sauce, salt & sugar and replace by just 1 condiments. This is what we are using in all our vegan cooking at Back 2 Basic Cafe Bar !!
Aspergillus oryzae, also known as kōji mold, is a filamentous fungus used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso.
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