Hanamaruki Ekitai Shio Koji 500ml

Produktbeschreibung

Koji is one of the cornerstones of Japanese cuisine. Steamed rice and/or soybeans are inoculated with a naturally occurring fermentation culture called Aspergillus oryzae. The resulting mixture is left in a humid environment to ferment – around 50 hours later, the koji is ready. It is used in the production of soy sauce, miso, mirin, sake – all of the most important flavours and ingredients in Japanese cooking. Hanamaruki Ekitai Shio Koji is a traditional Japanese condiment and Hanamaruki is the only company that makes Shio Koji in the liquid form. Liquid Shio Koji can be used as a marinade for meat and fish, and also as a seasoning for stewed or stir-fried dishes. It is gluten-free and of course, this product is non-GMO certified. As a simple rule, just add 10% liquid koji to the total amount of meat or soup. Regarding the production process, it is not heat-treated, and the enzymes it contains remain active. These enzymes are effective in neutralizing natural strong scents from meat as it is cooked and also enhance the texture by creating a soft and tender product. Adding Shio Koji in even small amounts increases the amount of amino acids in a dish, giving you a full-flavored finish. Size: 500ml Ingredients: rice koji, water, salt, alcohol