Koji Fish Sauce

  • About This Item

    This traditionally fermented fish sauce has a modern twist, the addition of koji (a mold grown on rice that is used to make soy sauce, miso, sake, and more)!  Low in sodium and absolutely no artificial ingredients, it's earthy, savory, and full of umami. Winner of the 2020 Good Food Awards! Add it to stir-fry, sauces, soups and homemade ferments for an extra layer of complexity and funk!



    California Fish Sauce uses all local ingredients of anchovies from the Monterey Bay, natural sea salt harvested in San Francisco Bay by Cargill Salt, and rice koji made in the Bay Area.