Use ekitai shio koji as a gluten free alternative to soy sauce to add saltiness and boost the umami flavours of a dish. Use as a marinade to tenderise meat – the enzymes present in the koji seasoning quickly work to break down proteins, resulting in succulent meat dishes that melt in the mouth. Mix a little with dashi stock to make a flavourful broth, or add a splash to soups and sauces for instant depth. Hanamaruki ekitai shio koji is a naturally fermented, malted rice seasoning with salt and a little alcohol.
Koji is one of the cornerstones of Japanese cuisine. Steamed rice and/or soybeans are inoculated with a naturally occurring fermentation culture called Aspergillus oryzae. The resulting mixture is left in a humid environment to ferment – around 50 hours later, the koji is ready. It is used in the production of soy sauce, miso, mirin, sake – all of the most important flavours and ingredients in Japanese cooking.
Use 10% of the weight of ingredients of ekitai shio koji – for example, if you have 200g chicken, use 20g of the koji seasoning.
Ingredients: rice koji, water, salt, alcohol. Once opened keep refrigerated.
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