Shio koji | for marinating poultry, meat, seafood and vegetables
Shio koji gives depth to the flavor of food (umami). It is also perfect for marinating vegetables, and for making meat and poultry juicier and more tender.
In stock
Product Description
About shio koji
Koji is the fungus that can do anything. Not only does it know how to deal with beans and grains, by turning into miso and shoyu, but it’s 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 shio koji.
What is 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.
It can also be used on vegetables, or any other ingredient you can think of.
David Zilber (Noma’s handbook of fermentation) writes about this very shio koji:
“…not ANYTHING I’d ever made at noma had this amount of umami. It makes you squint your eyes as you feel your mouth salivating reflex… Now that I think of it, this is probably the perfect vegan alternative to fish sauce or garums in recipes.”
Advantages of using 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. Shio koji can be used immediately
- Works very quickly
- Clear liquid, the rice kernels themselves have been filtered out
- Can be used on and in anything
- Does not need to be refridgerated
- shelf life of 18 months
- 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: rice koji, water, salt, alcohol
- 500 ml
- Storage instructions: does not need to be kept in the refrigerator
- Origin: Japan
- Soy-free
- Shelf-life: 12-18 months
Some suggestions for use of shio koji
- Use the shio koji to marinate your meat or chicken anywhere from 30 minutes to 2 days, add a dash to a sausage that is too dry or mix it into hamburger meat, for example.
- Marinate fish in shio koji for 30 minutes before frying it.
- Add a tablespoon of shio koji to your dressing and let it soak into your vegetables for an hour in the refrigerator.
Need larger amounts of Shio koji?
Contact us, and we will set you up.
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9 reviews for Shio koji | for marinating poultry, meat, seafood and vegetables
| 5 star | 88% | |
| 4 star | 11% | |
| 3 star | 0% | |
| 2 star | 0% | |
| 1 star | 0% |
Shio koji gives depth to the flavor of food (umami). It is also perfect for marinating vegetables, and for making meat and poultry juicier and more tender.
In stock
Heerlijk is dit. Lekker handig voor als je gewone koji nog niet aandurft. Ik gebruik het al een poos maar kon het niet meer vinden, hier dus wel! Echt een aanrader <3 Misschien over een poos aan de 'echte koji' maar in mijn eentje is dat nog wat spannend.
The Shio Koji is fantastic, it really works wonders by enhancing the taste.
Nog niet gebruikt? Ik heb de producten nog niet gebruikt dus ik weet het nog niet,
Gebruikt voor het fermenteren van tofu (feta!). Geeft bij fermentatie duidelijk zoete tonen. Ik ga verder met experimenteren!
Hopen op mooie resultaten
Shio Koji in kunststof fles. Uitstekend verpakt. Gebruiksaanwijzing in het Nederlands.