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.
|Standard - Hermes ?||£3.50 or free when you spend £35|
|Age-Verified - Parcelforce ?||£3.50 or free when you spend £35|
|Express - DHL ?||£6.95 or free when you spend £75|
|Next working day by 12pm - Parcelforce ?||£9.95|
|Saturday - ParcelForce ?||£9.95|
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.