Koji Sable

The fermented food “koji” (a type of rice malt used in sake) is baked into a tasty sable cookie. The recipe was established 100 years ago by a Japanese/Western confectionery store, and we now use it with our own koji, produced in Nishi-Awa. The unique aroma and flavour of these treats hint at traditional Japanese fermentation without the flavor being overwhelming, and gives a lingering taste of umami.