Hanamaruki Shio Koji Gluten Free 500ml

Steamed rice and soy with spores from aspergillus oryzae are the starting point for the special koji, rice malt or koji-kin, which also forms the basis for much of the delicious taste in Japanese cuisine, and from which all recipes for soy sauce, miso, mirin and sake are based on.

Hanamaruki's liquid koji is naturally fermented without the use of heat treatment with the active enzymes intact. The enzymes effectively break down any added protein and in the process form flavour-giving amino acids, one of which is glutamate, i.e. the umami factor or 'the third spice'.
Like soy sauce and dashi, shio koji's (salted koji) savory, salty properties can also be used in cooking in many ways. Mix e.g. the Japanese koji directly in your stew, soup base, sauce, dressing or use it to marinate both meat and vegetables for umami perfection!

Hanamaruki shio koji 500ml is free of GMO and gluten.

Application

Add shio koji to your food in an amount corresponding to 10% of the weight, i.e. 200g of protein is matched with 20ml.
This is a natural product that should be used quickly after opening and stored in the refrigerator.