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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin Sagohachi is a slightly sweet salt paste based on rice koji . The ratio of salt (3 parts) to cooked rice (5 parts) to koji rice (8 parts) gives this traditional fermentation agent its mildly salty, finely cheesy and slightly sweet aroma. The name Sa-go-hachi is derived from this ratio. Our Sagohachi is fermented in an earthenware pot for three months. Howe to useSagohachi can be used in a similar way to Shio Koji to marinate vegetables, fish or meat. Due to its finer nature and texture, however, it is particularly suitable for pickling vegetables, fish and poultry. Thanks to the Koji it contains, meat becomes wonderfully tender and tasty. Simply rub a thin layer of Sagohachi onto tofu, fish, meat or vegetables and leave to work for a few hours to a day. Then dab off the paste and process it further according to your own taste. Sagohachi is also a healthy alternative to regular salt and is characterized by a creamier consistency compared to our Shio Koji. BackgroundSagohachi is made by fermenting rice inoculated with koji with cooked rice and salt. Sagohachi is very similar to shio koji paste, but is far less well known and is more common among grandmothers in the countryside. Sagohachi is a much finer ferment that has a more rounded taste than shio koji. Koji is a noble mold that plays a crucial role in the production of many foods in Japan. It is just as suitable for consumption as other mold cultures that are used to mature salami or cheese. Koji is traditionally cultivated on steamed rice, grains 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 metabolites for 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 products, especially the emergence of umami and sweetness. The metabolites are also easier for humans to digest. Therefore, koji ferments are not only tasty, 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 . |