Yuzu ponzu with koji
Ref : NISKOH12
€37.65
Tax Included
Rice koji is the basis of traditional Japanese food culture known as "fermentation".
Its roots date back to the Nara era (710 to 794). Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan. This ferment releases enzymes that ferment rice, breaking down its carbohydrates and proteins.
This process can also be applied to other cereals such as barley, as well as leguminous plants such as soy and beans.
Rice koji is used as a raw material in the manufacture of miso and mirin. It is also used to make « amazake » traditional Japanese drink.
Rice koji is renowned for its high nutritional value and probiotic content. This creamy, unctuous, thick yuzu ponzu is surprising in its appearance. It is made from natural ingredients based on rice koji (malted rice) and is guaranteed to contain no preservatives, additives, chemical amino acids, added sugar or ingredients of animal origin.
Our artisan has sought to surprise by enhancing flavor of vegetables themselves. This yuzu ponzu is characterized by its thick consistency, blending perfectly with vegetables while restoring flavor of yuzu citrus and fresh shiitake mushrooms pulpy aroma.
Enjoy this ponzu with boiled vegetables, tofu, meat and fish carpaccios and tartars, raw vegetables...
NISKOH12
Data sheet
- Origin
- Okayama, Japan
- Packaging
- Glass bottle
PET bottle - Ingredients
- koji paste (malted rice) 44%, soy sauce (wheat, soy, salt), koji salt, rice vinegar, water, yuzu juice 4%, kombu dashi broth, shiitake, salt.
- Storage
- protected from light and heat
refrigerate after opening - Allergenic(s)
- soya
wheat - Nutritional values
- Per 100 g : energy 120 kcal (508 kJ) ; fat less than 0,3g, of which saturates less than 0,01g ; carbohydrate 26,3g, of which sugars 17,2g ; protein 3,6g ; salt 3,699g.
Reviews about this product
-
Morgane H.
Published Feb 06, 2025 at 05:37 pm (Order date: Jan 23, 2025)Very good, dense sauce (Translated review)
-
Carole M.
Published Feb 17, 2024 at 08:44 am (Order date: Feb 06, 2024)delicious (Translated review)
Related Products
Rice koji is the basis of traditional Japanese food culture known as "fermentation".
Its roots date back to the Nara era (710 to 794). Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan. This ferment releases enzymes that ferment rice, breaking down its carbohydrates and proteins.
This process can also be applied to other cereals such as barley, as well as leguminous plants such as soy and beans.
Yuzu ponzu with koji
€37.65
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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