Product: Shio koji
Feature: For the marinade
Country of production: Japan
"Koji" (or rice malt syrup) is used in the fermentation process of miso, sake, soy sauce, and other foods. Shio Koji sauce is a traditional japanese rice-based fermented Koji and salt.
The volume-to-use is 10% of the weight of the meat, fish or vegetables by season. Let the rice malt Koji Shio them to penetrate and then wipe.
1. Removes the strong smells of meat and makes it soft and tender.
The enzymes of the malt Koji softens the meat and brings out its flavor.
The cooking of fish or meat with Koji Shio reduce to a minimum odors.
2. highlights the taste of the foods
The addition of a bit of Koji, shio, thanks to its amino acids that act on the proteins in the meat and fish provides a final fully flavored.
3. natural seasoning.
Shio Koji is made from rice-fermented koji, salt and water, creating a condiment that is simple and natural. Has a natural flavour and natural colour without any artificial additives, which means that it can be consumed without any health concern.
Content: 175 ml
Theingredients: Rice, salt, alcohol
Storage: cool and dry Place away from direct light