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Shio Koji - 1kg


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Regular price £20.50
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Malted rice (rice, aspergillus oryzae), water, steamed cooked glutinous rice, salt, alcohol

For allergens, see ingredients in bold.

Energy 185 kcal (785 kJ), Fat 1.4g of which saturates 0.2g, Carbohydrate 40g of which sugars 31g, Protein 3g, Salt 10.7g

A wonderfully versatile cure/marinade for poultry, meat, seafood and vegetables, made of Mochigome (sticky rice) inoculated with Aspergillus oryzae, the mould that makes miso, soy sauce and sake.  Shio Koji has a fruity sweet aroma and works wonders with the ingredients.

Shio-koji is koji (the rice mould that is the starter for making Sake) that has been fermented in salt. It is a live food that is rich in enzymes and brings out amazing flavour in foods whilst also tenderising it.  The mould converts proteins into enzymes, including glutamic acid -- the enzyme responsible for umami/flavour as well as converting starches into sugar.

Shio Koji is beneficial for gut bacteria and can be used in place of salt in any dish or as an ingredient in sauces with a saltiness that is mild and sweet. With shio-koji you get the same salty flavour with less than 50% of the salt content.

Available in 1kg

Refrigerate after opening

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