Seasoning beyond the expectation! Umami booster, natural tenderizer. Shio-koji Shio-koji or "salt" koji. When koji is allowed to ferment with a mixture of salt and steamed rice, the rice grains break down into enzymes, glutamates, and sugars, imparting a mild salty taste with great umami flavors. Use it in dressings, dips, brine, marinades, sauces, and soups. It will enhance the flavor of your food, tenderize meats, and is good for you. This versatile seasoning does so much more than the salty taste out of the container. The live cultures within the seasoning activate the ingredients you put them on. There is such a variety of tasty applications that Shio-koji will become your favourite pantry ingredient. Benefits of Shio-Koji: It is a natural pro-biotic seasoning. Brings the same saltiness with Half the sodium. Contains minerals, fibre and vitamins. Aids in digestion and good for general health. Shoyu-koji Uses the same process as Shio-koji, but utilizing soya sauce (shoyu) instead of sea salt and water. In your everyday asian cooking, this replaces the use of soya sauce and provides the same benefits of Shio-koji. BBQ-Sauce A mixture of Shoyu-koji, chilli paste, and other ingredients. A mildly spicy asian sauce that works well as a marinade for meats and many other applications that demand flavor, spice, and the other things that koji does so well. Garlic-Koji This pre-built Shio-koji mixture speeds up your cooking process by providing a base with garlic and pepper already blended with Shio-koji. Use it straight or use it as the starter for something remarkable. Tamari-koji Has the same profile as Shoyu -koji, but utilizing gluten free soya sauce (tamari) instead of regular soy sauce. This replaces the use of soya sauce and provides the same benefits of Shio-koji and Shoyu-koji with no gluten.
Contact: Tonami van den Driesen