Torkat Kojiris, Masuyamiso, 300 g

£7,99

5 / 5

1212 recensioner

Gör din egen delikata shio koji, amazake och tsukemono med detta lättanvända, torkade kojiris, även kallat rismalt! Kojiris är i grund och botten vanligt ris med en mögelspor som kallas Aspergillus oryzae. När kojiris blandas med andra ingredienser bryter det ner dem till aminosyror, fettsyror och socker, lämpliga för jäsning. Bli en japansk mattrollkarl.

VARU-ID: #6908

Background

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.

How To Use

To make Shio Koji Seasoning:
• Mix 300g rice koji and 90g salt together. Add 450ml water and mix through. Place into a container with an airtight lid.
• Place lid on container, being sure to leave it open a fraction so any gases that are produced can escape. Place in a warm area.
• Stir through once a day for 2-3 days, then allow to ferment for a week to 10 days. Consume as soon as possible.

Information

Kategori: Kryddor och smaksättning, Seasoning & Sauces
Tillverkare: Masuyamiso
Storlek: 300 g

Nutrition

Per 100g:
• Energy: 1548kJ/370kcal
• Fat: 1.5g
(of which Saturates: 0g)
• Carbohydrate: 84.3g
(of which Sugars: 10.72g)
• Protein: 6.7g
• Salt: 0g

RELATERADE RECEPT

Japanese Cream Stew with Rice Koji

RECENSIONER

12 recensioner

: 20-09-2016

I use the product to make miso, it works well! Takes up an amount of liquid

: 02-03-2017

Use as per recipe given on your website. \nIt is superb staf for marinates !

: 12-09-2017

Very few places offer this genuine Koji product so was glad that my order was processed quickly. Communucation regarding my purchase was exvellent.

: 03-03-2018

Great product

: 12-06-2018

Used this product to make my own sake. Not available anywhere else I looked.

: 15-01-2019

I've made shio koji and shoyu koji with this and it's excellent. It's one of my kitchen staples now – I always use shio koji for cooking most meat and fish, whether for a Japanese recipe or not, so I get through quite a lot and it's great to be able to make larger quantities yourself. When I'm feeling more confident, I'll try making ama-koji and amazake.

: 12-02-2019

Yes it was as advertied

: 12-03-2019

Just want I needed. Bought 3 bags to make my own white miso which it currently fermenting. I will be ordering again to make red miso next. Highly recommend!

: 19-06-2019

I make amazake, a rice puddig like sweet, fermented rice. This is to add more probiotics to my diet.\nExcellent quality, highly recommended!

: 15-03-2020

I make amazake. The quality is excellent but I have recently found another source charging the same for 500gms as you charge for 300.

: 25-03-2020

This is good for homemade Miso.

: 26-01-2021

Used to make miso paste. Seemed good