Soy Sauce Shio Koji Marinade 200 g

200 g

Shio Koji consists of koji rice, salt and water (in different amounts) and is slightly fermented. It combines acidity, sweetness, salt and umami. Actually an ancient ingredient in Japan, Shio Koji was rediscovered a few years ago and is now an absolute hit. It is particularly used for marinating fish, meat and vegetables. Depending on the salt content, it can also be used as an ingredient for sauces. This Shio Koji marinade has a comparatively low salt content. The added soy sauce deepens the umami note.

The enzymes in a Shio Koji marinade break down proteins, making the texture of the marinated food more tender. They also strengthen his umami. At the same time, any starch that may be present is converted into sugar.

Recipe Aubergine mit"> Soy Sauce Shio Koji - Click here

Soy Sauce Shio Koji - Click here

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Soy Sauce Shio Koji Marinade 500 g

500 g

Shio Koji consists of Koji rice, salt and water (in different amounts) and is slightly fermented. It combines acidity, sweetness, salt and umami. Actually an ancient ingredient in Japan, Shio Koji was rediscovered a few years ago and is now an absolute hit. It is particularly used for marinating fish, meat and vegetables. Depending on the salt content, it can also be used as an ingredient for sauces. This Shio Koji marinade has a comparatively low salt content. The added soy sauce deepens the umami note.

The enzymes in a Shio Koji marinade break down proteins, making the texture of the marinated food more tender. They also strengthen his umami. At the same time, any starch that may be present is converted into sugar.

Recipe Aubergine mit"> Soy Sauce Shio Koji - Click here

Soy Sauce Shio Koji - Click here

For further information please register with us: info@foodconnect.de An employee will activate your account.

Shio Koji marinade 1 kg

1 kg

Shio Koji consists of koji rice, salt and water (in different amounts) and is slightly fermented. It combines acidity, sweetness, salt and umami. Actually an ancient ingredient in Japan, Shio Koji was rediscovered a few years ago and is now an absolute hit. It is used in particular to marinate fish, meat and vegetables. Depending on the salt content, it can also be used as an ingredient for sauces. This Shio Koji marinade has a comparatively low salt content.

The enzymes in a Shio Koji marinade break down proteins, making the texture of the marinated food more tender. They also strengthen his umami. At the same time, any starch that may be present is converted into sugar.

For further information please register with us: info@foodconnect.de An employee will activate your account.

Lemon Shio Koji

200 g

Ingredients: rice (Italy), spring water (Brandenburg), sea salt (Portugal), lemon (Spain), Aspergillus oryzae

Maturation: Ferments in an earthenware pot

Fermentation time: At least a week

Properties: Salty, gluten-free, vegan, unpasteurized

Use: For marinating vegetables, fish or meat; for fermenting vegetables; for salting and seasoning sauces or dishes

Shelf life: Can be stored in a cool and dry place for up to 12 months

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Soba Shio Koji

200 g

Ingredients: buckwheat (Upper Bavaria), spring water (Brandenburg), sea salt (Portugal), Aspergillus oryzae

Maturation: Fermented in an earthenware pot

Fermentation time: 1-3 months

Properties: hearty, meaty, nutty, earthy, salty, distinctive, gluten-free, vegan, unpasteurized

Use: For marinating vegetables or meat; for fermenting vegetables; for salting and seasoning sauces or dishes

Shelf life: 12 months when stored in a cool and dry place

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Tempé starter culture

7 g

Tempé or tempeh is a Java-based "Heimmacher cheese" made from boiled soybeans. To do this, the beans are cooled and the Rhizepus oligosporus mushroom is added. After a short ripening period, a Camembert-like, white noble mold emerges, which not only connects the beans with one another, but also creates a complex, spicy aroma.

Illustrated instructions for making tempé are available from us free of charge.

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Amazake (Fermented Rice)

250 g

Amazake , fermented rice porridge, is the first stage in the production of Japanese miso, but is also offered as an independent product. Since amazake tastes sweet, it is also used in Japan as a sweetener in baking / cooking. The taste is comparable to milk rice, in this case with darker notes, as this product is based on wholemeal rice. Amazake can therefore also be used as a spread.

Amazake is very healthy as it contains vitamins B1, B2, B6, folic acid, fiber, oligosaccharides and the amino acids cysteine, arginine and glutamine.

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Sake pomace

80 g, powder

During the production of sake, a pasty residue of solid particles remains after filtering. This contains i.a. Yeasts and cultures, sugar produced by fermentation. In Japan, for example, this paste is used to ferment vegetables. Here the paste was dried and pulverized. It has slightly alcoholic and yeast notes and is slightly sweet. As an independent element on the plate or as an ingredient for sauces in the savory and sweet range, as a marinade or for frozen foods.

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Sake Kasu paste

250 g

During the production of sake, a pasty residue of solid particles remains after filtering. This contains i.a. Yeasts and cultures, sugar produced by fermentation. This Sake Kasu or Sake Lee paste is used in Japan, for example, to ferment vegetables. It has slightly alcoholic and yeast notes and is slightly sweet. As an independent element on the plate or as an ingredient for sauces in the savory and sweet range, as a marinade or for frozen foods.

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Black Fermented Yuzu (Yubeshi)

1 piece, approx. 140 g

A very special way of processing yuzu is the fermented yuzu fruit, also called black yuzu. To do this, a ripe yuzu is hollowed out, the pulp mixed with a miso, this mixture is then poured back into the hollowed out yuzu and the whole thing is then fermented for a long time. The result is a dark brown yuzu fruit that is best cut into small pieces and then added as a fresh citrus element with umami notes in vegetables or sauces.

Ingredients: BARLEY miso (SOYA, BARLEY, salt), yuzu pods, PEANUTS, white sesame seeds, SOYA powder, sugar, spice shishimi

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