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Ideal for stocks and marinating meats and vegatables. Koji is one of the best kept secrets in Japanese cooking. It increases 'umami' levels in most things and it's special enzymes break down the proteins in meats and fish to make it much more tender. Try it, you'll never go back.
Why use Koji?
1. Koji can removes typical strong smells of meat and makes it soft and tender.
The enzyme within koji softens meat and brings out its flavour.
2. Brings out the flavour of many foods.
By adding just a little shio koji causes the amino acid within it to breakdown proteins, providing in a fully-flavored finish.
3. A natural seasoning.
Shio koji is made from fermented kome (rice) koji, salt and water, creating a simple and natural condiment.
4. A highly versatile liquid
The Hanamaruki brand manufactures shio koji in liquid form, allowing it to easily be used just like soy sauce, mirin or sake.
Malted Rice, Water, Salt, Alcohol. Once opened Keep Refrigerated
|Energy||651kj / 153 kcal|
|- of which saturates||0.0g|
|- of which sugars||30g|