The traditional taste of japan
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Réference : NISKKM3-5-D
Shio kôji is a traditional Japanese condiment made from fermented japanese rice, salt and water.
It was previously used in the production of "tsukemono" and in the production of dried or fermented fish. Its use gives tenderness, juiciness and depth of taste to food.
Our perfect matches: recently, its use has really taken off since Japanese chefs have been using it to marinate meats, foie gras, fish, vegetables (zucchini, eggplant, tomatoes, asparagus...).
KANKYO SHUZO
In 1862, founder Yamada Heizaemon established Kankyo Shuzou to brew mirin in Kanie City, Aichi Prefecture.
Shio kôji is a traditional Japanese condiment made from fermented japanese rice, salt and water.
