Rice Shio koji | increases umami

Add “umami” flavor to dishes in the most natural way with this pure/ unfiltered & unprocessed rice shio koji (it still contains the rice).

About rice shio koji

Koji is the fungus that can do anything. Not only does it know how to deal with beans and grains, by turning them into miso and shoyu, but its enzymes can also break down the proteins and fats in meat or carbohydrates in vegetables into all kinds of delicious flavors and aroma’s.

One easy way to start using koji is with this rice shio koji.

What is rice shio koji ?

One of the simplest ways to tap into the flavor potential of koji is to combine it with plain water and salt to make a puree of extraction called shio koji. It is made by fermenting a mixture of koji (cooked grain, usually rice, inoculated with Aspergillus oryzae), salt and water into a product with a porridge texture and a sweet, typical aroma.

Shio koji gives depth to the flavor of the food you use it on, thanks to protease enzymes that break down proteins into amino acids (umami). It’s also quite rich in amylase enzymes, which break down starches, making it also perfect for marinating vegetables. This enzymatic activity not only gives the flavor a boost but also has an effect on the consistency, making meat, fish and poultry juicier and tender. Rice Shio koji can also be used to lower the amount of salt, as the umami it gives reduced the need for flavor enhancers such as salt.

It can also be used on vegetables, or any other ingredient you can think of.

Advantages of using rice shio koji

Just a few of the major advantages of using our shio koji over koji itself are:

• No need to steam and inoculate rice
• No chance of unwanted sporulation- just the spores you need
• No waiting time: growing koji takes at least two days. Rice shio koji can be used immediately
• Works very quickly
• Can be used on and in anything
• No tools needed
• Tap into your fleeing creativity: when you get a cool koji idea you don’t have to wait for days to make it happen. Do it straight away.

Content

• Ingredients: koji (organic rice + koji kin), organic rice and water
• No added sugar or additives, gluten-free, soy-free
• Organic
• Net content: 380g
• Hecho en España

Nutritional information (per 10 g)

• Energy: 14 kcal
• Total fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0g
• Sugars: 0 g
• Protein: 0 g
• Sodium: 80 mg

Some suggestions for the use of rice shio koji

• marinating meats and fish, picking vegetables, seasoning in cooking, sauce base, dressings, baked goods, dairy

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