Cover the surface of the meat with koji rice, and leave it in the refrigerator for 3 to 5 days. Then remove the koji rice and cook the meat to the desired temperature. You will achieve a dry-aging effect equivalent to 15 to 20 days.

You can make AMAZAKE (a paste made from koji rice) with 1 part koji rice, 1 part water, and 2% salt. Follow the same process as mentioned earlier for easier removal of the koji rice.

In tomato sauce, add 1 teaspoon of black garlic paste for a more intense flavor.

Ideal for sauces and stews. Replace regular garlic to give your dish bold aromas and a more flavorful result.

In skordalia, replace regular garlic to give a new dimension to your skordalia. Ideal for tarama, sauces, dressings, and roasted vegetables.

On sea bass carpaccio, drizzle a few drops of shoyu fava to elevate your dish. Ideal for raw cuts like sashimi, as well as dressings for salads.

Drizzle a little shoyu chickpea over roasted pork and take your pork to the next level. One teaspoon per serving is enough.

Ideal for all roasted meats as well as marinades.

On grilled mushrooms, drizzle a few drops of SHOYU mushroom to elevate your dish.

Also ideal for red meats and chicken, either before or after cooking.

In a pot with game stew, one teaspoon of shoyu mung bean is enough. Taste and add salt at the end if needed.

Ideal for game meats like wild boar, duck, and rabbit.

Marinate your pork knuckles with one tablespoon of SHOYU black pepper and bake in parchment paper in the oven for 2 hours at 180°C to elevate your dish.

Ideal for pork, but also as a dressing for salads.

Add 1 teaspoon to braised beef and elevate your dish. One teaspoon is enough for each serving.

Ideal for braised dishes and sauces.

In a mixing bowl, add 1 tablespoon of miso pumpkin seed, 1 tablespoon of tahini, and a few drops of lemon. Then spread it over your fried vegetables, such as eggplants, and enjoy.

Ideal for gluten-free dishes.

In beef soup, add 1 teaspoon of miso chickpea per serving to elevate your soup.

Ideal for soups as well as marinating meats.

In a pot with vegetables, dissolve 1 tablespoon of miso cashew into your sauce to enhance the flavor.

Ideal for soups and roasted or steamed vegetables.

In a bain-marie, dissolve 1 teaspoon of sugar with 1 tablespoon of mirin. Add 2 tablespoons of miso chestnut and mix until smooth. Finally, add a few drops of lemon juice. You'll have a fantastic dip for your roasted vegetables.

Ideal for soups, roasted vegetables, and fried dishes.