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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin Organic Shio Koji is a miracle paste that makes it child's play to transform food. Made from fermented Koji rice , water and salt, Shio Koji is characterized by a mild, salty, restrained and unspectacular taste. The enzymes contained in the Koji provide the special taste experience. They intensify the taste, multiply umami and savory notes, sometimes tease out completely new flavors and change the texture of the food. Shio Koji ferments over a period of one week in an earthenware pot. How to useShio Koji is mainly used as a marinade and for fermentation. It functions less as a spice than as a tool or a preparation method that allows you to influence the taste and consistency of your dish. To marinate meat, fish or poultry, apply a thin layer of Shio Koji, leave it in the fridge for a few hours or days and then prepare it in the usual way. You will be amazed at how intense, juicy or tender your dish tastes. Vegetables, especially eggplant, zucchini or mushrooms, can also be marinated. Cut the vegetables into strips or cubes and sprinkle them sparingly with Shio Koji. For soft vegetables and mushrooms, just fifteen minutes is enough to marinate. Additionally, Shio Koji is suitable for fermenting vegetables such as cucumbers, carrots and radishes. To do this, cut the vegetables into bite-sized pieces, mix them with a small amount of Shio Koji and then let them ferment in the refrigerator for one to six days. Unlike sauerkraut, the vegetables do not need to be properly pressed into a brine - they can simply be left to ferment wildly. In addition, you can use 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. Shio Koji is rich in probiotic cultures, enzymes and vitamins, which have a positive effect on digestion and health. Try using Shio Koji instead of salt to make bread or pizza dough - the dough will certainly rise particularly well. 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 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 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 metabolic products are also easier for humans to digest. Therefore, koji ferments are not only tasty, but also extremely healthy. Ingredients
Rice* 46% (Piedmont), spring water (Hameln-Pyrmont), sea salt (Algarve), A. oryzae *certified organic DE-ÖKO-070 (organic control body) You can find out more about our raw materials here. |