bio lemon shio koji 180 g von mimi ferments

lemon shio koji 180 g - organic

€9,90
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bio lemon shio koji 180 g von mimi ferments
  • bio lemon shio koji 180 g von mimi ferments
  • lemon shio koji 180 g - organic
  • bio reis koji für das lemon shio koji
lemon shio koji 180 g - organic

lemon shio koji 180 g - organic
€9,90 €55,00/kg

incl. taxes. Shipping costs are calculated at checkout

  • Rice koji paste refined with organic Sicilian lemons
  • Fresh, tangy lemon aroma, aged for 3 months in an ash wood barrel
  • Ideal for marinating fish, meat and vegetables
  • Perfect for fermenting vegetables
  • A versatile alternative for dressings and sauces

What makes our lemon shio koji special

Organic Lemon Shio Koji is a salty paste made from rice koji and refined with Sicilian lemons. After maturing for three months in ash barrels, it develops a salty and tart-spicy flavour reminiscent of the fresh aromas of Mediterranean cuisine and salted lemons. The enzymes contained in the koji are largely responsible for the special taste experience. These intensify the flavour of other foods, multiply umami and savoury notes, sometimes bring out completely new flavours and change the texture of the food.

PLEASE NOTE: This product is very lively, so pressure may build up in the jar during shipping. This can cause liquid to escape even through the tightly sealed lid. The product itself is not affected or spoiled and can be used without hesitation.

How to use our lemon shio koji

Lemon Shio Koji is mainly used as a marinade and for fermentation. It functions less as a spice and more as a tool or preparation method that allows you to significantly influence the taste and consistency of your dish. It not only gives food and dishes a more intense flavour, but also makes them more tender and juicy. Lemon Shio Koji is suitable for fermenting vegetables or marinating meat and vegetables. With its salty-fresh taste, it adds a salty-fresh note to salads, fish dishes and sauces.

In addition, you can use Lemon Shio Koji anywhere you would normally add salt. It is always a better choice than pure salt, as it offers more flavour and is healthier in its fermented form. Lemon Shio Koji is rich in probiotic cultures, enzymes and vitamins, which have a positive effect on digestion and health.

Feel free to try our neutral Shio Koji without lemon.

The story behind our lemon shio koji

Shio koji is rice inoculated with koji (also known as Aspergillus oryzae) that is fermented together with water and salt. Koji, a noble mould, plays a crucial role in the production of many foods in Japan and is just as suitable for consumption as other mould cultures used to mature salami or cheese. Koji is traditionally cultivated on steamed rice, grains or legumes and has been a tradition in China and Japan for thousands of years.

Koji has the remarkable ability to transform organic substances and produce products that are useful to humans. This is achieved through the activity of the enzymes present in koji. These enzymes enable the breakdown of starch, proteins and fats, which contributes significantly to the development of the taste and aroma of the fermented materials, especially the emergence of umami and sweetness. The metabolic products are also easier for humans to digest and much more digestible. Therefore, koji ferments are not only tasty, but also extremely healthy.

Ingredients

Rice* 43% (Piedmont), spring water (Hameln-Pyrmont), sea salt (Algarve), lemons* 10% (Sicily), A. oryzae *certified organic DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Shelf life

Our Lemon Shio Koji has a best-before date of 12 months from the date of filling.

Please note, however, that we cannot guarantee that the product is filled immediately before dispatch. As we do not fill every product fresh every day, the remaining shelf life on arrival may be considerably shorter.

Nevertheless, our products are usually edible well beyond the stated date, so please don’t throw them away too quickly. The best-before date refers not only to edibility, but also to sensory qualities such as colour, texture and flavour. Over time, our products usually become somewhat more intense in aroma and darker in colour.

Warm storage temperatures can activate and speed up fermentation, which may cause bubbles to form and pressure to build up in the jar. We ask that you always keep Lemon Shio Koji in the fridge to slow down fermentation and preserve its quality as well as possible.

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