Origin Fukuoka, Japan
Container Plastic bag
Usage To make the paste, put 300g of koji rice in a bowl, add 100g of salt and mix well. Then pour in 50cl of water, mix, cover and put it in the refrigerator. You must mix the paste once a day for 1 to 2 weeks (be careful, the paste may change color, this is normal). Once the rice grains have become completely soft, your paste is ready. You can then use it to make miso or marinade meats and vegetables by combining them 30 minutes to 1 hour before cooking.

Rice

Koji rice for shiokoji paste 10kg

Koji rice for shiokoji paste 10kg
124,40 €
124,40 €
12,44 € kg

Ref. 681

In stock

Description

Shiokoji Koji Rice is a traditional Japanese fermented ingredient made by seeding white rice with the fungus Aspergillus oryzae . It is the basis for many fermented dishes, including shiokoji, a natural seasoning that is both savory and slightly sweet, and has been used for centuries in Japan to enhance the flavor of dishes. Rich in enzymes, koji breaks down proteins and starches, revealing deep umami flavors and a subtle sweetness. With this koji rice, you can easily make your own homemade shiokoji paste to marinate meats, fish, vegetables, or even tofu.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens

100% rice

Nutritional Values

Per 100g: Energy 1536 kJ / 367 kcal, Fat 1g (of which saturates 0.1g), Carbohydrate 82.5g (of which sugars 0g), Protein 6.9g, Salt 0g.

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Origin Fukuoka, Japan
Container Plastic bag
Usage To make the paste, put 300g of koji rice in a bowl, add 100g of salt and mix well. Then pour in 50cl of water, mix, cover and put it in the refrigerator. You must mix the paste once a day for 1 to 2 weeks (be careful, the paste may change color, this is normal). Once the rice grains have become completely soft, your paste is ready. You can then use it to make miso or marinade meats and vegetables by combining them 30 minutes to 1 hour before cooking.
Tsurumiso
The producer

Tsurumiso

Located in Yanagawa, in the Fukuoka region, Tsurumiso is an iconic family business of artisanal miso production. Since its creation in 1870, the house relies on know-how passed down from generation to generation, using quality local ingredients (rice, barley, soybeans and pure Yanagawa water). The name Tsurumiso is inspired by the Japanese expression“Tsuru wa sennen, kame wa mannen” (“The crane lives a thousand years, the turtle ten thousand years”), a symbol of longevity and continuity that perfectly reflects the company’s philosophy: to offer a simple, safe miso, faithful to the traditional Japanese taste. Anchored in its territory, Tsurumiso produces a wide range of miso, the majority of which is made from a blend of rice and barley koji, for a subtle balance between sweetness and intensity. It also offers miso-based sauces and condiments, adapted to today's tastes. All of this is made without unnecessary additives, respecting the fermentation time and artisanal gestures.