Shio Koji consists of koji rice, salt and water (in different amounts) and is slightly fermented. It combines acidity, sweetness, salt and umami. In Japan actually an ancient ingredient, Shio Koji was "rediscovered" a few years ago and is now an absolute hit. It is used in particular for marinating fish, meat and vegetables. Depending on the salt content, it can also be used as an ingredient for sauces. This Shio Koji marinade has a comparatively low salt content.
The enzymes in a Shio Koji marinade break down proteins, making the texture of the marinated food more tender. They also strengthen his umami. At the same time, any existing starch is converted into sugar.
Japanese rice paste
Delivery time: 10 working days
Ingredients: rice koji, water, sticky rice, sea salt, cane sugar alcohol
|Nutritional values||per 100 ml|
|energy||741 kJ / 177 kcal|
|saturated with it||0.2 g|
|of which sugars||27.0 g|
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