Kenshô’s Shio Koji Eco – 100% rice miso is the perfect substitute for salt.
Ingredients: Koji (organic rice + Aspergillus oryzae), organic rice and water / No added sugar or additives, gluten-free, soy-free
Ecological Certificate: CCPAE Ecological Certificate
Net content: 380g, 5kg
Nutritional information (per 10 g)
Energy: 14 kcal
Total fat: 0 g
Carbohydrates: 3 g
Fiber: 0g
Sugars: 0 g
Protein: 0 g
Sodium: 80 mg
In stead of general salt, 2 servings of organic shio-koji to increase the flavor of your dishes (umami). This is a more beneficial alternative for health, since salt intake will be lower.
Shio-koji is also used to marinate, tenderize or fill your dishes with umami. It goes very well to pair fish, meat or even tofu. Try it in tomato sauce, miso soup or Japanese porridge (okayu).
To make Japanese pickles (tsukemono) with shio-koji, there are different techniques:
Instant: we spread the meat or fish, put it in the refrigerator for 30 minutes, remove the excess shio-koji and cook. You will be amazed by the results.
One night: Cover vegetables with shio-koji overnight and the next day they will be full of umami.
Several days: the most common thing is to cover the tofu in shio-koji, leave it in the refrigerator for about 3 days, clean and taste the tofu. You will be amazed by the change, especially if you are a cheese lover and can’t eat as much as you would like. It is also very common to bury hard-boiled eggs in shio-koji.
Once opened, keep in the refrigerator.
Expiration: 24 months
