At the end of the fermentation, this mixture forms a lumpy paste with sweet and savory accents. When Aspergillus Oryzae breaks out complex carbohydrates through enzymes, glutamate is produced, which gives Koji its distinct UMAMI flavor.
Naturally fermented, Shio Koji is full of beneficial enzymes and probiotics. It is a substitute for salt in the kitchen, a comprehensor of taste and umami, a meatrier ...
The Koji shio proposed here is with garlic cultivated on the abandoned lands of the Kagoshima Shirasu plateau, Active Volcanic Prefecture (Sakurajima). The production of this particular garlic takes 8 months. Planted in September, he germs after a week and then resists the snow until spring. The first heaters of April accelerate his development for a harvest conducted in May.
This garlic has a powerful flavor. This garlic is then fermented naturally, by regulating warmth and moisture, which will give it a soft, soft texture, melting with balsamic accents, confident plums, apricot confit ... The use of this Shio Kôji to L garlic is simple. In marinade (2 to 3 tablespoons for 100g of meat or fish),
It is recommended to let the food stand for 1 to 3 hours. The power of Shio Kôji makes fleshy and juicy meat. In Japan, it is said that vitamin B1 of the pork and the allicine of the garlic help to relieve fatigue. The taste of marinated products is improved. You can also season the fries before passing them to the fryer.
The result is surprising. The Kôji Shio with black garlic also sits on grilled bread. It can be used in pasta, the ramen, the seasoning of the ratatouille, the peeler fish, the cooking of flat fish and white fish ... a small simple recipe: with 100g of raw vegetables (cucumber, cucumber, Zucchini, carrot, Daikon, cherry tomatoes peeled), mix 1 tablespoon grilled sesame + 1 tablespoon shio koji. Let stand for 30 minutes and taste ...
