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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin Yuzu Chili Koji is a spicy paste that combines the intense and unique aroma of yuzu with the floral spiciness of yellow turuncu chili peppers. The result is a full range of floral, tart and spicy flavors. Our Yuzu Chili Paste is made with yuzu from France and Demeter Turuncu chili peppers from Schwerin that are grown especially for us. How to useThe taste of Yuzu Chili Koji is similar to that of Yuzu Kosho, a well-known Japanese seasoning paste made from yuzu, chili and salt. In Japan, Yuzu Kosho is traditionally used to flavor stews such as nabe and oden, as well as various fish dishes. Yuzu Chili Koji also goes well with salad dressings, delicate vegetable dishes, grilled fish, shrimp and sashimi. You can also enjoy the paste with gyoza and natto . BackgroundOur Yuzu Chili Koji is our own variation of Yuzu Kosho and Shio Koji, which combines the spicy, floral and tart aroma of Yuzu Kosho with the salty-enzymatic properties of Shio Koji paste. Therefore, Yuzu Chili Koji can be used not only as a seasoning, but also as a marinade similar to Shio Koji. In contrast to the use of hot pepper chilis in Yuzu Kosho, we use Turuncu spiral chilis for our paste. These chilis ripen yellow, have a floral character similar to that of Habanero chilis and remain significantly milder than the latter. Thus, the Turuncu chili not only underlines the yellow color of the Yuzu, but also its floral note. Shio 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* 31% (Piedmont), spring water (Hameln-Pyrmont), Yuzu 16% (Pyrénées-Orientales), Turuncu Spiral* 14% (Schwerin), sea salt (Algarve), A. oryzae *45% of the ingredients are certified organic DE-ÖKO-070 (organic control body) Our Yuzu citrus fruits are untreated and not sprayed. You can find out more about our raw materials here. |
