Shoyu Kôji condiment

Name: Shoyu Kôji condiment
Brand: KANKYO SHUZO
SKU: NISKKM6
Price: 8.40 EUR
Availability: OutOfStock

Ref : NISKKM6

€8.40

Tax Included

€14.48 / Kg

Out-of-Stock

Shio kôji has been very popular in Japan for several years. This condiment is used to marinate and refine fish, meat, vegetables. Shio means "salt" in Japanese. We present here Shoyu Kôji.

We present here a different version, the shoyu kôji or soy sauce kôji, which has several interesting properties among which its capacity to soften the flesh, to preserve the juiciness of the meats, to remove the too powerful tastes and to develop products natural umami. Shoyu kôji contains a lot of glutamine, a low level of sodium and a sweet taste compared to ordinary soy sauce. The shoyu kôji leaves all the tender ingredients after marinating for 1 to 2 hours. The taste is sweeter than shio kôji.

Our perfect combination : beef, pork, organ meats, fish, dressing sauces

Data sheet

Origin: Aichi, Japan
Weight: 580 g net
Packaging: PET bottle
Ingredients: rice, white soy sauce (soy, wheat, salt, sugarcane alcohol), sugarcane alcohol, salt, kôji yeast
Storage: refrigerate after opening
Allergenic(s): soya
wheat
Nutritional values: Per 100 g : energy 112 kcal (476 kJ) ; fat < 0,3g, of which saturates < 0,01g ; carbohydrate 26g, of which sugars 20,1g ; protein 2g ; salt 7,72g.

KANKYO SHUZO

From the Edo period to Meiji, many sake factories flourished along the rivers because the groundwater was perfect for producing sake. In Kanie city, there is a river of the same name, which was a convenient way for Kankyo Shuzou to originally transport ingredients and products.

In the early Meiji period (1868-1912), there were more than 10 manufacturers along this river. Only two remained.

During World War II, Japanese government banned the brewing of mirin because rice was a precious food and should not be used for seasoning. Kankyo shuzo started to brew sake instead of mirin.

In 1951, government authorized the brewing of mirin again. Since then, our craftsman has been producing both mirin and sake.

Mirin is made from rice and usually from distilled rice alcohol.

Kankyo Shuzou uses locally grown rice. The rice is a key point in deciding the taste, body and mirin smoothness. As for shochu, mirin brewers usually buy it from distillers. Our craftsman, on the other hand, distills his own shochu to make his mirin.

In the general processing of mirin, sugar syrup is added to speed up the fermentation process. Our artisan does not use any food additives at all. It takes much longer to produce, but final product flavor is more natural and purer.