Chili Miso Sauce
Chili Miso Sauce
A rich, spicy koji condiment from a family recipe at Takahashi Farm, Niigata.
How to use
Great with rice, meat or fish. A small amount goes a long way.
Ingredients & allergens
Glutinous rice (Niigata), rice koji, sake, chili pepper, garlic, dark soy sauce, salt, roasted sesame seeds, sesame oil, ginger, garlic chives, bonito flakes. Contains wheat, soy, sesame, fish.
Size & storage
90g. Best before 6 months from production. Room temperature unopened; refrigerate after opening.
🚚Free delivery over S$60. S$4 below. 2–6 business days.
📍Free self-pickup at 60 Havelock Road.
Everyday cooking, the Japanese fermented way
Pantry staples, from miso to shio koji, made with care by makers in Niigata.
From rice to your pantry
How koji is made
Koji is a friendly mould grown on steamed rice. From there it becomes four very different foods, and our whole pantry.
Step 1
Rice
Rice is soaked and steamed.
Step 2
Koji
Koji spores grow through the rice in two warm days.
Miso
Koji, soybeans and salt, aged for months into umami.
Shio koji
Koji, salt and water, aged into a gentle all-round seasoning and tenderiser.
Amazake
Koji, rice and water, kept warm until naturally sweet.
Sake lees
Sake is pressed; the rich white cake left behind is sake lees.
Questions, answered
How fast is delivery?
2–6 business days in Singapore. Free over S$60, S$4 below.
Can I pick up?
Yes, free at 60 Havelock Road.