Rice Koji, 700g

It is an ingredient that triggers the fermentation process of food. Miso is made by mixing rice koji with steamed soya beans to which salt and water have been added. The soya beans ferment and turn the whole thing into a thick mixture with sweet and savoury notes that are characteristic of the umami flavour.

With our dried rice koji, you can make your own shio koji (koji salt), an umami-rich condiment that has been winning over chefs and home cooks for several years. It is known for softening the fibres of food and enhancing the umami flavour.

Simply mix 250 to 300 g of rice koji with 80 to 100 g of salt and 500 ml of water and leave to ferment at room temperature for a fortnight (stirring daily to homogenise) to obtain a thick, slightly lumpy, salty paste with a slight miso flavour.

Once ready, store in the fridge. "The shio koji mix can easily be used as a salt substitute by replacing each teaspoon of salt in a recipe with a teaspoon of shio koji.

It can also be used to marinate meat, fish and vegetables or as a substitute for soya sauce. To marinate meat and fish, dry the surface thoroughly and, after adding the shio koji, place it in an airtight bag in which you distribute the mixture evenly to impregnate the product.

- For a 250 g fish fillet, add two tablespoons of Shio Koji and refrigerate for 1 hour.

- For a 200 g fish fillet, add two tablespoons of shio koji and refrigerate for 1 hour to 1 night.

Origin: Aichi, Japan
Content: 700g
Ingredients: Rice, Aspergillus oryzae
Storage: After opening in an airtight container Storage: After opening in an airtight container