Shio Koji Condiment 200g
In the past, it was used in the production of ‘tsukemono’ and in the preparation of dried or fermented fish. Its use adds tenderness, succulence and depth of flavour to dishes.
Our perfect companions: Recently, its use has seen a resurgence, with Japanese chefs using it to marinate meat, foie gras, fish and vegetables (courgettes, aubergines, tomatoes, asparagus...).
Origin: Aichi, Japan
Ingredients: Malted rice (rice, Aspergillus oryzae), water, steamed cooked glutinos rice, salt, alcohol
Storage: Best chilled
Nutritional information: Per 100 g: Energy 185 kcal (785 KJ); fat 1.4 g, of which saturated 0.2 g; carbohydrates 40 g, of which sugar 31 g; protein 3.0 g; salt 10.7 g.