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Artisanal product which brings a unique flavor to your dishes. Made from fermented rice, Koji has been used for centuries in Japanese cuisine to improve food flavor.
This Kome-Koji is produced from cultivated rice in Japan, cooked with steam, then fermented thanks to mold called Aspergillus Oryzae, which converts starch into simple sugars, amino acids and other beneficial compounds. This process creates a complex and subtle Umami flavor that can be used to improve a wide variety of dishes, such as soups, sauces, marinades and main dishes.
It is a versatile and healthy ingredient which is also rich in healthy nutrients. It contains enzymes that help digestion and essential amino acids that are important for the growth and repair of body tissues.
Sku:1000124
Delivery in France
Available in a relay point in France from € 50 purchase and at home from € 80.
For a SHIO Kôji house marinade:
- In a clean jar, put 100g of this kôji, 150g of water and 30g of salt.
- Let stand at room temperature for a few days, mixing every day.
- Place in the refrigerator and use to marinate meats and fish.
Indispensable to make Shio or Shoyu Koji Home, can also be used ground like a spice to bring depth to any dish, when you have tasted, you can no longer do without it!