250ml

Description Chicken Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For the modern Chicken Garum, meat from retired laying hens from South Tyrol is fermented together with regional vegetables and barley using koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin. Chicken Garum tastes reminiscent of chicken broth.

Use

Chicken garum is used as a spice. A very small amount is enough to give a dish additional depth. The garum can be used instead of stock and salt.

About the manufacturer

The Garum Project was founded by three partners Mattia, Stephanie, Gregor. They are dedicated to research and run a research laboratory in the NOI Tech Park in Bolzano. For example, they develop completely new types of garum from by-products or “waste” products such as whey and carrot peels.

Liquid seasoning made from fermented chicken, vegetables and barley
Origin: Italy
Delivery within 3-5 days
Ingredients: Water, chicken (40%), onions, carrots, CELERY, fermented BARLEY, salt
Allergens: CELERY, BARLEY

Kombucha mushroom

40 g

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Koji Kin - Aspergillus Oryzae

10 g

Aspergillus Oryzae is one of the main cultures used in Japan for the fermentation of rice, grain and soybeans to make shio koji, miso, amazake, soy sauce, sake etc. This fermentation produces sweet and sour aromas, among other things, but also the famous umami. Here the mushroom is in a freeze-dried version.

The amount of 10 g is sufficient for approx. 6 kg of rice.

Use:

1. Wash rice and drain carefully.
2. Then steam the rice.
3. Then let it cool down to 30 ° C, put it in a vessel and sprinkle Koji culture evenly over it.
4. Cover the vessel with an air-permeable cloth so that too much moisture does not evaporate. Store in a warm place at 30 ° C for approx. 40 h. Stir 1-2 times a day. After about 15 hours, the koji fungus can be seen as white growth. Different colored vegetation is not a koji fungus.

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500 g

• Rice inoculated with Aspergillus Oryzae
• Original from Japan
• To make your own Misos, Amazake, Shio Koji etc.

WHAT IS JAPANESE KOJI RICE

Koji rice is steamed rice that has been inoculated with the Aspergillus oryzae fungus. It is used to make Miso, Shio Koji, Amazake etc through fermentation. This product is a dried version.

Aspergillus oryzae is a fungus whose enzymes (amylases, lipases, proteases, pectinases) convert starch into sugar and proteins into amino acids in the fermentation process. Converting starch into sugar creates sweetness. The breakdown of proteins leads to the famous umami taste.

USING KOJI RICE

This dried koji rice is a kind of starter culture for various fermented products. This can result in miso if, for example, soybeans, salt and water are added.

Shio Koji is mixed with salt and water, an ingredient that was rediscovered a few years ago in Japan as a marinade for softening vegetables and fish, but also as an ingredient in sauces. Shio Koji can be enriched with other ingredients such as soy sauces, which in this combination results in a very umami-containing product.

ABOUT THE MANUFACTURER

The Japanese manufacturer's operation was founded in the third year of the Meiji era (around 1871). It is located in southern Japan, in Yanagawa, Fukuoka Prefecture. The manufacturer has specialized in the production of miso for 140 years.

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300 g

• Rice inoculated with Aspergillus Oryzae
• Original from Japan
• To make your own Misos, Amazake, Shio Koji etc.

WHAT IS JAPANESE KOJI RICE

Koji rice is steamed rice that has been inoculated with the Aspergillus oryzae fungus. It is used to make Miso, Shio Koji, Amazake etc through fermentation. This product is a dried version.

Aspergillus oryzae is a fungus whose enzymes (amylases, lipases, proteases, pectinases) convert starch into sugar and proteins into amino acids in the fermentation process. Converting starch into sugar creates sweetness. The breakdown of proteins leads to the famous umami taste.

USING KOJI RICE

This dried koji rice is a kind of starter culture for various fermented products. This can result in miso if, for example, soybeans, salt and water are added.

Shio Koji is mixed with salt and water, an ingredient that was rediscovered a few years ago in Japan as a marinade for softening vegetables and fish, but also as an ingredient in sauces. Shio Koji can be enriched with other ingredients such as soy sauces, which in this combination results in a very umami-containing product.

ABOUT THE MANUFACTURER

The Japanese manufacturer's operation was founded in the third year of the Meiji era (around 1871). It is located in southern Japan, in Yanagawa, Fukuoka Prefecture. The manufacturer has specialized in the production of miso for 140 years.

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

Japanese wholegrain koji

500 g

Whole grain rice inoculated with Aspergillus oryzae. To make your own misos, amazake etc.

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Kome Koji

500 g

Ingredients: rice, Aspergillus oryzae

Product description: Fresh rice-based koji that has been gently dried and therefore has a long shelf life. Starting material for the production of Miso, Shio Koji or other Japanese ferments. Also ideal for pulverizing in a mixer and for making koji salt or dry rubs. Recipe suggestions on the package.

Cultivation: Fermented in stone pine boxes

Fermentation time: two days

Properties: Sweet, mushroom in taste and smell, gluten-free, vegan, unpasteurized

Use: As a basis for the production of Sake, Amazake, Shio Koji, Miso

Shelf life: Stored in a dry and cool place for 12 months after production

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Mugi Koji

500 g

Ingredients: barley barley (Middle Franconia), Aspergillus oryzae

Cultivation: Fermented in stone pine boxes

Fermentation time: two days

Use: As a basis for the production of Amazake, Shio Koji, Miso

Shelf life: Shelf life 12 months after production when stored in a cool place

Properties: Sweet, mushroom in taste, vegan, not pasteurized

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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 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.

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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 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.