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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin Organic Lemon Shio Koji is a salty paste made from rice koji and refined with Sicilian lemons. After three months of maturing in ash barrels, a salty and tart-spicy taste develops that is 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 taste of other foods, multiply umami and savory notes, sometimes tease out completely new flavors and change the texture of the food. How to useLemon Shio Koji is mainly used as a marinade and for fermentation. It functions less as a spice and more as an instrument or a preparation method with which you can decisively influence the taste and consistency of your dish. It not only gives food and dishes a more intense taste, 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 gives salads, fish dishes and sauces a salty-fresh note. 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 flavor and is healthier in 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 also try our neutral Shio Koji without lemon. BackgroundShio Koji is rice inoculated with Koji (also known as Aspergillus oryzae) and fermented with water and salt. Koji, a noble mold, plays a crucial role in the production of many foods in Japan and is just as suitable for consumption as other mold cultures used to ripen 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 ability to transform organic substances and produce metabolites 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 metabolites are also easier for humans to digest and are 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. |