Shio Kôji condiment, 200g
In the past, it was used to make "tsukemono" (pickled vegetables) and to dry or ferment fish. Its use adds tenderness, juiciness and a more intense flavour to dishes.
Our best uses: More recently, its use has increased significantly as Japanese chefs use it to marinate meat, foie gras, fish and various vegetables such as courgettes, aubergines, tomatoes and asparagus.
Origin: Aichi, Japan
Weight: 1 kg net 200 g net
Ingredients: malted rice (rice, Aspergillus oryzae),
Water, Steamed Glutinos Cooked Rice, Salt, Alcohol
Storage: best chilled
Nutritional values: Per 100 g : energy 185 kcal (785 kJ) ; fat 1.4g, of which saturated fatty acids 0.2g; carbohydrates 40g, of which sugar 31g; protein 3.0g ; Salt 10.7g.
Recommended Use: Cooking
weight
200g