from €33.30
€33.30 / Kg
Black garlic shio koji
Ref : NISYOKSK4
€37.50
Tax Included
Shio koji (literally translated as koji salt) is a Japanese condiment that has been very much in vogue for the last ten years, used to season or marinate red and white meats, seafood, vegetables and fish. It is obtained by fermentation, generally of malted steamed rice (inoculated with the ferment Aspergillus Oryzae) and dried, with addition of water and salt.
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. This garlic is then fermented naturally, by regulating heat and humidity, giving it a supple, mellow, melting texture with accents of balsamic, candied plum, candied apricot...
Using this garlic shio kôji is simple. In a marinade (2 to 3 tablespoons for 100g of meat or fish), we recommend leaving the 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. Black 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...
NISYOKSK4
Data sheet
- Origin
- Kagoshima, Japan
- Weight
- 100 g 100 g
500 g net - Packaging
- Doy-pack pouch
- Ingredients
- malted rice, salt, alcohol, 10% Kagoshima black garlic
- Storage
- refrigerate after opening
- Nutritional values
- Per 100 g : energy 170 kcal (722 kJ) ; fat 0,4g, of which saturates 0,17g ; carbohydrate 38,1g, of which sugars 27,2g ; protein 3,5g ; salt 8,336g.
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Shio koji (literally translated as koji salt) is a Japanese condiment that has been very much in vogue for the last ten years, used to season or marinate red and white meats, seafood, vegetables and fish. It is obtained by fermentation, generally of malted steamed rice (inoculated with the ferment Aspergillus Oryzae) and dried, with addition of water and salt.
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.
Black garlic shio koji
€37.50
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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