Name: sagohachi 200 g - organic
Brand: Mimiferments
SKU: SA200
Price: 11.90 EUR
Availability: InStock

sagohachi 200 g - organic

€11,90

sagohachi 200 g - organic

€11,90 €59,50/kg

incl. taxes. Shipping costs are calculated at checkout

The miracle paste of Japanese cuisine, made the traditional way
Makes meat and vegetables tender and intense in flavour, thanks to its high enzyme content
Creamier than Shio Koji, ideal for curing fish, tofu or vegetables
Ideal for fermenting vegetables the traditional Japanese way
Fermented for 3 months in an ash wood barrel – mild and subtly sweet
Valued by Michelin-starred chef Tim Raue

What makes our sagohachi special

Sagohachi is a slightly sweet and salty rice-based paste. The traditional mixing ratio of ingredients is three parts salt, five parts cooked rice and eight parts koji rice. The name Sa-go-hachi, which means three-five-eight, is derived from this ratio. Our sagohachi is fermented in an earthenware pot for three months, giving it a mildly salty, delicately cheesy and slightly sweet flavour.

How to use our sagohachi

Sagohachi can be used in a similar way to shio koji to marinate vegetables, fish or meat. However, due to its finer nature and texture, it is particularly suitable for pickling vegetables, fish and poultry. Thanks to the koji it contains, meat becomes wonderfully tender and flavourful. Simply rub a thin layer of sagohachi onto tofu, fish, meat or vegetables and leave for a few hours to a day. Then dab off the paste and process to your own taste. Sagohachi is also a healthy alternative to ordinary salt and is characterised by a creamier consistency compared to our Shio Koji.

You’ll find a simple and delicious recipe that is easy to make at home here!

The story behind our sagohachi

Sagohachi is made by fermenting rice inoculated with koji with cooked rice and salt. Sagohachi is very similar to shio koji paste, but is much less well-known and more common among grandmothers in the countryside. However, sagohachi is a much finer ferment with a more rounded flavour than shio koji. Koji is a noble mould that plays a decisive role in the production of many foods in Japan. It is just as suitable for consumption as other mould cultures that are used to mature salami or cheese. Koji is traditionally cultivated on steamed rice, cereals or pulses and has been a tradition in China and Japan for thousands of years.

Koji has the remarkable property of changing organic substances and producing useful products for humans. This happens 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 flavour 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. Koji ferments are therefore not only flavourful, but also extremely healthy.

Ingredients

Rice* 89% (Piedmont), sea salt (Mallorca), A. oryzae *certified organic DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here .

Shelf life

Our Sagohachi 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.

To best preserve the light colour and mild aroma of our Sagohachi paste, we recommend storing it in the fridge. Refrigeration also prevents pressure from building up in the jar.