Our organic Yuzu Chili Koji is our own take on yuzu kosho and shio koji, combining the spicy, floral and citrusy notes of yuzu kosho with the salty, enzyme-rich properties of shio koji paste. This makes our organic Yuzu Chili Koji suitable not only as a seasoning but also as a marinade, much like shio koji.
Unlike traditional yuzu kosho, which uses hot red or green chilli peppers, we use organic Turuncu Spiral chillies in our paste. These chillies ripen to a yellow colour and have a floral character reminiscent of habanero chillies, while being considerably milder. The Turuncu chilli therefore complements not only the yellow colour of the yuzu but also its floral notes.
Shio koji is made by fermenting rice inoculated with koji (also known as Aspergillus oryzae) together with water and salt. Koji, a beneficial mould, plays a crucial role in the production of many Japanese foods. Like other mould cultures used in the maturation of salami or cheese, it is suitable for human consumption. Traditionally, koji is cultivated on steamed rice, grains or legumes, a practice that has been established in China and Japan for thousands of years.
Koji has the remarkable ability to transform organic substances, producing compounds that are useful to humans. This process is driven by the enzymes present in koji. These enzymes break down starches, proteins and fats, contributing significantly to the development of flavour and aroma in fermented ingredients, particularly enhancing umami and sweetness. The resulting breakdown products are also easier for the human body to digest and are generally more digestible. Koji ferments are therefore not only flavourful but are also often valued for their nutritional qualities.