Aichi Handmade Dried Rice Koji, 200 g

Livraison en Europe et au Royaume-Uni uniquement
£5,99

5 / 5

22 avis

Create sweetly fermented Japanese favourites.

The key to unlocking the strong and sweet flavours in several of Japan's most common food & drinks, learn the secrets to creating amino rich food with this block of dried rice koji. Made by mixing 100% Japanese rice grains with probiotic enzymes, this sweet rice malt is broken down and dissolved into water with salt, so its cultures can activate and extract the tasty sugars and amino acids from any ingredient added. Perfect for pickling vegetables, making amazake and even cultivating your own miso or shio koji, see what flavours you can create with the fermented magic of this koji.

Réf de l'article: #16584

Plus d'infos

Japanese cuisine is all about simple concepts done to perfection. Rice koji such as this is used to produce a lot of iconic Japanese foods, such as soy sauce, miso, mirin, sake, and amazake. As such, it is a very useful ingredient to have in the pantry. Check out this and other essential cooking ingredients at Japan Centre online.

Guide d'utilisation

To make shio koji for added umami depth of flavour:
- Break apart one block of dried rice koji (200g) into a sealable container and mix with 70 g salt.
- Add 330 ml of water to the crushed block and salt, mixing thoroughly until the koji is fully submerged.
- Seal the container and leave to ferment at room temperature.
- Open the lid to stir the koji mixture daily and release any built up gasses. Seal afterwards.
- Repeat for one week to complete the fermentation of your own shio koji. Add to meats, sauces and even custards to enrich your favourite foods. 

Détails de l'article :

Valeurs nutritionnelles

Per 100g:
• Energy: 1625kJ/387kcal
• Fat: 1.3g
  (of which Saturates: 0.3g)
• Carbohydrate: 86.7g
  (of which Sugars: 14.5g)
• Protein: 7.1g
• Salt: 0.0g

AVIS

2 avis
29-06-2021
Excellent\n
11-05-2021
I've worked my way through quite a few brands of *** *** and this is now easily my favourite. (They all have distinct flavours and aromas, I find.) The Aichi one smells heavenly when it's fermenting, just like sake. Makes wonderful vegetable pickles as well as transforming chicken.