meerrettischio koji

Horseradish Koji 180g

€10,90
Skip to product information
meerrettischio koji
  • meerrettischio koji
Horseradish Koji 180g

Horseradish Koji 180g
€10,90 €60,56/kg

incl. taxes. Shipping costs are calculated at checkout

  • Reis-Koji-Paste verfeinert mit frischem Bio-Meerrettich
  • Frisch-würzig mit milder Süße des Koji
  • Ideal zu Fisch, Gemüse und als Basis für Tsukemono
  • Macht Fleisch und Fisch beim Marinieren zart und saftig
  • Natürlich fermentiert, glutenfrei, vegan, handgefertigt

What makes our meerrettichio koji special

naturally fermented, alive, gluten-free, vegan and handmade in Berlin

Organic horseradish shio koji is a rice koji paste refined with horseradish. Its fresh, spicy taste goes perfectly with fish and vegetable dishes or wherever classic horseradish is used. Due to the rice koji content, the paste has a certain sweetness and the pungent, sharp taste is mellowed.

Our horseradish shio koji can also be perfectly used for pickling vegetables or marinating fish and meat, just like our shio koji or sagohachi. As with these products, the koji intensifies the taste of other foods, multiplies umami and savory notes, sometimes brings out completely new flavors and changes the texture of the foods.

ATTENTION: This product is very active, so there may be occasional pressure build-up in the jar during shipping. As a result, liquid can even escape through the tightly sealed lid. The product itself is not affected or spoiled by this; it can be used without hesitation.

How to use our meerrettichio koji

Horseradish Shio Koji can be used as a seasoning, marinade, and for fermentation. It not only adds a fresh flavor to salads, sauces, and dishes, but also tenderizes and moistens fish and meat when used as a marinade. Horseradish Shio Koji is also suitable for fermenting vegetables. Simply add a spoon of Horseradish Shio Koji to a bunch of radishes or a sliced cucumber and let it ferment in the refrigerator for a few days. The horseradish in the paste adds a fresh note to salads, fish dishes, and sauces.

Feel free to also try our neutral Shio Kojiwithout horseradish.

The story behind our meerrettichio koji

Shio Koji is rice inoculated with Koji (also known as Aspergillus oryzae), which is fermented together with water and salt. Koji, a noble mold, plays a crucial role in Japan in the production of many foods and is as suitable for consumption as other mold cultures used for ripening salami or cheese. The cultivation of Koji traditionally takes place on steamed rice, grains, or legumes and has a tradition of thousands of years in China and Japan.

Koji has the remarkable property of altering organic substances and thereby producing useful products for humans. This occurs through the activity of enzymes present in the Koji. These enzymes enable the breakdown of starch, proteins, and fats, which significantly contributes to the development of the taste and aroma of the fermented materials, especially to the emergence of umami and sweetness. The metabolic products are also easier for humans to digest and significantly more palatable. Therefore, Koji ferments are not only tasty but also extremely healthy.

Ingredients

Rice* 43% (Piedmont), spring water (Hameln-Pyrmont), horseradish* 23.3% (Schleswig-Flensburg), sea salt (Algarve), lemons* 10% (Sicily), A. oryzae *from controlled organic cultivation DE-ÖKO-070 (organic certification body)

You can find out more about our raw materials here.

Shelf life

Our horseradish Shio Koji has a best-before date of 12 months from bottling, but is generally good for much longer.

Warm storage temperatures can activate and accelerate fermentation, which can lead to the formation of bubbles and pressure build-up in the jar. We ask that you always store Horseradish Shio Koji in the refrigerator to slow down fermentation and best preserve its quality.

discover more ferments