Carrot and koji rice dressing is a creamy sauce full of the natural sweetness and umami of carrots and koji.
What is rice koji?
Koji is a type of mold, specifically Aspergillus oryzae, that is used to produce many staple ingredients in Japanese cuisine.
Steamed rice is inoculated with Koji mould spores instigating fermentation, this 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, it also imparts unique umami flavours and contributes to its nutritional value.
Natural sweetness
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.
Rice vinegar
Rice vinegar has a mild, slightly sweet flavour compared to other types of vinegar and tends to be less acidic, making it suitable for use in dishes where a more subtle acidity is desired.
Soy Sauce
Soy sauce is well known for its rich umami flavour, in this dressing it adds complexity and a depth of flavour.
Carrot and koji rice dressing is versatile and simple to use, for more ideas see How to use above.
Store in a cool, dark, place. Refrigerate once opened.