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 added soy sauce deepens the umami note.
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.
Eggplant with Soy Sauce Shio Koji recipe - Click here
Recipe for Pumpkin Soup with Soy Sauce Shio Koji - Click here
Soy sauce with rice paste
Delivery time: 10 working days
Ingredients: SOY sauce (water, SOY beans, WHEAT, salt), koji (rice, Aspergillus oryzae), water, sea salt, alcohol
Allergens: SOY beans
|Nutritional values||per 100 ml|
|energy||703 kJ / 168 kcal|
|saturated with it||0.2 g|
|of which sugars||22.0 g|
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