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  • 11433 umami paste ginger

クリアスプリング 有機うまみ醤油麴 しょうが, 150 g

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有機醤油と生姜に米麹を加えたもの。 米麹は、醤油の発酵を促し、タンパク質をアミノ酸に変換して、風味豊かで、柔らかい物にします。ソース、シチュー、ドレッシングに加えたり、おいしいディップとしてお楽しみください。

ITEM ID: #11433


Koji, otherwise known as 'rice malt' or 'rice mould', is a special kind of edible fungus that grows on rice. Koji is full of enzymes and used primarily as a fermenting agent in soy sauce, miso, sake, and other Japanese foods and beverages. However, koji can also be used as a seasoning in its own right, as the enzymes in it will break down complex proteins and starches into amino acids and glucose, as well as tenderise food, eliminate odours, and aid in digestion.


Per 100g:
• Energy: 105kcal
• Protein: 5.4g
• Fat: 0.4g (Saturated Fat: <0.1g)
• Carbohydrate: 20g (Sugar: 3g)
• Salt: 6.3g