Shoi no mi umamimi (Koji fish in soy sauce)

A traditional fermented food of Nishi Awa, made by combining several types of koji (mainly soy beans, rice, wheat and fava beans) with a soy sauce-based seasoning liquid and maturing it slowly for up to three months. It is made entirely by hand, using traditional methods of koji making. All the fava beans for processing, which are difficult to obtain domestically, are grown in house.