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Black Garlic Shio Koji - 500g


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Regular price £49.00
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10% Kagoshima black garlic, malted rice, salt, alcohol

Energy 170 kcal (722 kJ), Total Fat 0.4g of which saturates 0.17g, Carbohydrate 38.1g of which sugars 27.2g, Protein 3.5g, Salt 8.3g

170 722 0.4 0.17 38.1 27.2 3.5 8.3

Shio koji is a traditional Japanese seasoning made by fermenting rice inoculated with the mould Aspergillus oryzae (known as koji) with salt and water. The fermentation process breaks down the starches and proteins in the rice into sugars and amino acids, resulting in a liquid or paste that is rich in umami.

Shio Koji

Shio koji has been a staple in Japanese cooking for hundreds of years, valued for its ability to tenderise meats and impart a unique umami flavour.

Black Garlic

Black garlic is made by aging whole bulbs of garlic for several months, resulting in a transformation of the garlic’s natural sugars and amino acids into melanoidins, giving the black garlic its dark colour and complex flavour: sweet, tangy and full of umami.

Combining these two elements, you get the umami and enzyme-rich properties of shio koji, along with the deep, caramelised sweetness and tangy undertones of black garlic.

Store in a cool, dry place and refrigerate after opening.

How to Use

Use to marinate meats, poultry, fish or tofu. The enzymes in shio koji help tenderise the proteins while the black garlic adds complex, tangy and slightly sweet notes.

Mix into salad dressings, dipping sauces, or even a pasta sauce for a quick umami boost.

Use it as a seasoning for vegetables, rice or grain dishes. It can also be used to add additional flavour to soups and stews.

Brush onto meats, seafood, or vegetables as a glaze before grilling or roasting to enhance their flavour and create a delicious caramelised crust.

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