Carrot and koji rice dressing is a creamy sauce full of the natural sweetness and umami of carrots and koji.

Koji is a type of mould, specifically Aspergillus oryzae, that is used to produce many staple ingredients in Japanese cuisine.

Steamed rice is inoculated with Koji mould spores instigating fermentation which produces enzymes that break down complex carbohydrates into simpler sugars and proteins into amino acids. This enzymatic activity enhances the flavour and smell of the food and imparts unique umami flavours and contributes to its nutritional value.

This sauce is packed full of the natural sweetness of carrot and onion, which pairs beautifully with the Japanese malted rice to create a dressing that uses minimal oil, no additives. It also contains less calories than dressings which have been sweetened with sugar.

Store in a cool, dark, place. Refrigerate once opened.