Shio koji

// It must be kept in the fridge after its arrival at your home //

Ingredients: Koji (43%, Rice*, Aspergillus Oryzae), water, salt (13%)
* From organic farming

Shio koji is a fermented marinade prepared with salt, water and koji.
It is a traditional Japanese condiment used in marinades, among other things:
sauté of vegetables, rice, marinade of meats, fish, vegetables, or in vinaigrette sauce for salads.

Its popularity continues to grow because of its taste and its high enzyme content.
Thanks to these, the shio koji transforms, as if by magic, the food it touches.
Le shio koji a un goût salé et umami, rappelant la sauce soya (soja).
However, it also has slightly sweet and floral notes, thanks to the koji it contains.

Use of the shio koji
Some molecules, such as proteins and starches, are too large to be intercepted by our taste buds.
The magic of shio koji is that it contains a large amount of enzymes.
These enzymes are able to break down large molecules into smaller ones.
These new molecules can more easily be captured by the taste buds, creating new flavors!
Shio koji also affects the texture of meat, making it incredibly juicy and tender. It also strengthens the flesh of fish and seafood.

Shelf life: 6 months before and after opening