The Koji and Lemon Seteouchi sauce is a unique creation, fruit of know-how transmitted for 6 generations.
The ingredients used are Koji handmade according to the Koji lid method from domestic rice and many lemons in the area of Setouchi; The seasoning is natural, without any food additive, dyes, preservatives or chemical thickeners.
The confection is artisanal, manual. Instead of using chips or oil or lemon zest, the craftsman uses entire lemons. There is no other Koji-based vinaigrette that combines fresh products in this way.
This product is made from delicious mature fruits in the sun, associated with Koji handmade from Japanese rice and according to the traditional Koji method on tray. The sweetness of Koji creates a unique taste. Only one bite is enough for the flavor of the lemon of Setouchi and the sweetness of Koji invade your mouth.
Its sweet and sweet aroma will transform your daily dishes into something a little different and refreshing.
This sauce is to be used on daily salads and crudités, for the tasting of fried chicken or fries, on carpaccios or tartares or sashimi or Tataki of raw fish.
The Koji of our craftsman Kono Vinegar is very appreciated since the creation of the company in 1888. Koji is an essential ingredient produced by inoculating steamed grains, such as rice, barley, soy or beans ... with mold spores Koji.
Mold Koji is then carefully grown in optimal temperature conditions to facilitate its proliferation. Koji is a type of mold that develops from the "Kojikin" (a mushroom known as Aspergillus Oryzae) and is mainly used to break down the starch in sugar.
Koji contains saccharification enzymes such as alpha-amylase and glucoamylase that can decompose the starch of sugar rice, amino acid proteins with other enzymes such as Acidic proteases and peptidases such as acidic carboxypeptidase.
The amino acids can be a source of umami and wealth, but in excess large quantities, they can affect taste. That's why the Toji (Masters brewer) and Kurabito (brewery workers) spend years with their skills in order to find the right balance between these enzymes to create a good Koji.
Koji is often described as "treasure of enzymes" because of the abundance and diversity of enzymes it contains and play a vital role in the decomposition of cereal components into their fermentation process. The growth of Koji mold gives Koji itself a multitude of beneficial nutrients: sugars, amino acids, vitamins and minerals, making it a very nutritious food.
Koji serves as a basis for the production of many traditional Japanese Fermented foods and beverages, such as the Sake, Shochu, Mirin, Miso, Soy Sauce, Vinegar ... Kono Vinegar Cultivates His own Koji since 1888, Koji reputed a rich, sweet flavor on a melting texture offering a refreshing feel in the mouth.
Here, the oldest preserved microorganisms date from the end of the 19th century and the most recent 1952.
