{"id":51756,"date":"2024-01-21T14:38:59","date_gmt":"2024-01-21T13:38:59","guid":{"rendered":"https:\/\/startercultures.eu\/?post_type=product&#038;p=51756"},"modified":"2026-04-26T21:28:40","modified_gmt":"2026-04-26T19:28:40","slug":"rijst-shio-koji","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/fermentation-nl\/koji-nl\/rijst-shio-koji\/","title":{"rendered":"Rijst shio koji | versterkt de umami"},"content":{"rendered":"<p>Voeg op de meest natuurlijke manier &#8220;umami&#8221; smaak toe aan gerechten met deze pure\/ ongefilterde &amp; onbewerkte rijst shio koji (de rijst zit er nog in).<\/p>\n<h3>Over rijst shio koji<\/h3>\n<p>Koji is de schimmel die alles kan. Niet alleen weet hij hoe hij met bonen en granen moet omgaan, door er miso en shoyu van te maken, maar zijn enzymen kunnen ook de eiwitten en vetten in vlees of koolhydraten in groenten afbreken tot allerlei heerlijke smaken en aroma&#8217;s.<\/p>\n<p>Een makkelijke manier om koji te gebruiken is met deze rijst shio koji.<\/p>\n<h3>Wat is rijst shio koji?<\/h3>\n<p>Een van de eenvoudigste manieren om het smaakpotentieel van koji te benutten is door het te combineren met gewoon water en zout om een extractiepuree te maken die shio koji wordt genoemd. Het wordt gemaakt door een mengsel van koji (gekookt graan, meestal rijst, ge\u00ebnt met Aspergillus oryzae), zout en water te fermenteren tot een product met een paptextuur en een zoete, typisch aroma.<\/p>\n<p>Shio koji geeft diepte aan de smaak van het voedsel waar je het op gebruikt, dankzij protease enzymen die eiwitten afbreken in aminozuren (umami). Het is ook rijk aan amylase enzymen, die zetmeel afbreken, waardoor het ook perfect is voor het marineren van groenten. Deze enzymatische activiteit geeft niet alleen de smaak een boost, maar heeft ook een effect op de consistentie, waardoor vlees, vis en gevogelte sappiger en malser worden. Rijst Shio koji kan ook worden gebruikt om de hoeveelheid zout te verminderen, omdat de umami die het geeft de behoefte aan smaakversterkers zoals zout vermindert.<\/p>\n<p>Het kan ook worden gebruikt voor groenten of elk ander ingredi\u00ebnt dat je maar kunt bedenken.<\/p>\n<h3>Voordelen van het gebruik van rijst shio koji<\/h3>\n<p>Een paar van de belangrijkste voordelen van het gebruik van onze shio koji -ten opzichte van koji zelf- zijn:<\/p>\n<ul>\n<li>Rijst hoeft niet gestoomd en ge\u00ebnt te worden<\/li>\n<li>Geen kans op ongewenste sporulatie &#8211; alleen de sporen die je nodig hebt<\/li>\n<li>Geen wachttijd: het kweken van koji duurt minstens twee dagen. Rijst shio koji kan direct gebruikt worden.<\/li>\n<li>Werkt zeer snel<\/li>\n<li>Kan overal op en in gebruikt worden<\/li>\n<li>Geen gereedschap nodig<\/li>\n<li>Gebruik je creativiteit: als je een cool koji-idee krijgt, hoef je niet dagen te wachten om het uit te voeren. Doe het meteen.<\/li>\n<\/ul>\n<h3>Inhoud<\/h3>\n<ul>\n<li>Ingredi\u00ebnten: koji (biologische rijst + koji kin), biologische rijst en water<\/li>\n<li>Geen toegevoegde suikers of additieven, glutenvrij, sojavrij<\/li>\n<li>Biologisch<\/li>\n<li>Netto inhoud: 380g<\/li>\n<li>Gemaakt in Spanje<\/li>\n<\/ul>\n<h3>Voedingswaarde (per 10 g)<\/h3>\n<ul>\n<li>Energie: 14 kcal<\/li>\n<li>Totaal vet: 0 g<\/li>\n<li>Koolhydraten: 3 g<\/li>\n<li>Vezels: 0 g<\/li>\n<li>Suikers: 0 g<\/li>\n<li>Eiwit: 0 g<\/li>\n<li>Natrium: 80 mg<\/li>\n<\/ul>\n<h3>Enkele suggesties voor het gebruik van rijst shio koji<\/h3>\n<ul>\n<li>marineren van vlees en vis, plukken van groenten, kruiden bij het koken, sausbasis, dressings, gebakken producten, zuivel<\/li>\n<\/ul>\n<h3><img decoding=\"async\" class=\"lazyload wp-image-75326  alignright\" src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-300x300.png\" data-orig-src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-300x300.png\" alt=\"\" width=\"110\" height=\"110\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27110%27%20height%3D%27110%27%20viewBox%3D%270%200%20110%20110%27%3E%3Crect%20width%3D%27110%27%20height%3D%27110%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-66x66.png 66w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-100x100.png 100w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-150x150.png 150w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-200x200.png 200w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-300x300.png 300w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-400x400.png 400w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-500x500.png 500w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-600x600.png 600w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-700x700.png 700w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-768x768.png 768w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI-800x800.png 800w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/11\/KOJI.png 1000w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 110px) 100vw, 110px\" \/>Online cursus&#8217;maak je eigen koji&#8217;<\/h3>\n<p>Leer alles over koji van fermentatie-expert en auteur van\u00a0<a class=\"ek-link\" href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Over Rot (opens in a new tab)\">Over Rot<\/a> Meneer Wateetons <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-cursus-maak-je-eigen-koji\/\" target=\"_blank\" rel=\"noopener\">in deze online cursus<\/a>. Deze Japanse schimmel ligt aan de basis van miso, sojasaus en sake maar is in staat tot superinteressante smaakexperimenten.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rijst shio koji geeft diepte aan de smaak van voedsel (umami). Het is ook perfect om groenten te marineren en vlees en gevogelte sappiger en malser te maken.<\/p>\n","protected":false},"featured_media":51760,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[48,30,420],"product_tag":[],"class_list":{"0":"post-51756","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-hulpstoffen-nl","7":"product_cat-koji-nl","8":"product_cat-koji-starters-nl","9":"product_shipping_class-klein-pakket-nl","11":"first","12":"outofstock","13":"taxable","14":"shipping-taxable","15":"purchasable","16":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>rijst shio koji | Starterculturen.nl<\/title>\n<meta name=\"description\" content=\"Rijst shio koji geeft diepte aan de smaak van voedsel (umami). 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