Garlic shio koji

After fermentation, this mixture forms a lumpy paste with sweet and salty accents. When Aspergillus oryzae enzymes break down the complex carbohydrates, glutamate is produced, giving koji its distinctive umami flavor.

Naturally fermented, Shio Koji is full of beneficial enzymes and probiotics. It is a salt substitute in cooking, a taste and umami enhancer, a meat tenderizer...

Shio koji offered here is enhanced with garlic grown on the abandoned lands from Kagoshima Shirasu plateau, a volcanically active prefecture (Sakurajima). This particular garlic takes 8 months to produce.

Planted in September, it germinates within a week and then withstands snow until spring. First heat of April accelerates its development, for harvesting in May. This garlic has a powerful flavor. Garlic shio kôji is easy to use. In a marinade (2 to 3 tablespoons for 100g of meat or fish),

we recommend leaving food to rest for 1 to 3 hours. Power of shio kôji makes meat meaty and juicy. In Japan, vitamin B1 from pork and allicin from garlic are said to help relieve fatigue. Taste of marinated products is enhanced. You can also season French fries before putting them in the deep fryer.

Result is surprising. Garlic shio kôji can also be spread on toast. It can be used in pasta, ramen, ratatouille seasoning, fish paillottes, flatfish and whitefish cooking... A simple recipe: with 100g of raw vegetables (cucumber, zucchini, carrot, daikon, peeled cherry tomatoes), mix 1 tablespoon of toasted sesame oil + 1 tablespoon of shio koji. Chill for 30 minutes and enjoy...