{"title":"Kankyo Shuzou","description":"","products":[{"product_id":"hon-mirin-noir-nijyu-nen-kuro-mirin-18-ans-d-age","title":"Hon Mirin noir Nijyu-nen kuro mirin 18 years old","description":"\u003cp\u003eIn general, manufacturers add sugar during the fermentation of rice and rice-kōji with sugar cane alcohol in order to speed up the maturation of mirin.\u003cbr\u003e\nHere, no sugar or any additive whatsoever is added.\u003cbr\u003e\nThe production process is much slower, but the flavours are, ultimately, much purer and more natural.\u003cbr\u003e\nBlack mirin, or Kuro Mirin, came about by accident: a few bottles forgotten for more than 10 years were discovered in one of the cellars.\u003cbr\u003e\nAs rice is rich in carbohydrates and amino acids, the mirin oxidised, taking on a black colour.\u003cbr\u003e\nBlack mirin has the classic sweetness and rich flavour of black sugar Kokuto or black sugar syrup Kuromitsu.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"180 ml net","offer_id":54111350358349,"sku":"NISKKM12B","price":24.92,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM12B-s.webp?v=1782198354"},{"product_id":"condiment-shio-koji","title":"Shio Kôji Condiment","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv dir=\"auto\" id=\"copilot-message-r15p\" class=\"fai-CopilotMessage__content r1izxv8h ___7qar2c0 fcthzvy\"\u003e\n\u003cdiv\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cdiv class=\"___1vve6yh f22iagw f1vx9l62 f122n59 f3bhgqh f1mnxvew fly5x3f\"\u003e\n\u003cdiv class=\"___j4vmuw0 f22iagw f1vx9l62 f1869bpl fly5x3f fbc6vix\"\u003e\n\u003cdiv data-testid=\"loading-message\" tabindex=\"-1\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv id=\"response-idr15n\" class=\"___1yop6mf f336tjw f9ijwd5 fz7g6wx fod5ikn f1s184ao\" data-testid=\"lastChatMessage\"\u003e\n\u003cdiv class=\"___1peis63 f22iagw f1063pyq f6jr5hl f1c88k3p\"\u003e\n\u003cdiv class=\"___4htdyp0 fz7g6wx fy77jfu\"\u003e\n\u003cdiv dir=\"auto\" aria-hidden=\"false\" class=\"___1j4t0a1 f1lmfglv f1abmfm4\" data-testid=\"markdown-reply\" data-message-type=\"Chat\"\u003e\n\u003cdiv class=\"___nfp7g60 f22iagw f1vx9l62 fkmyikg fk15e71 f1k953kz f137keqj f1rncccw f1stllg3 f1w4kmmc f1tric3v f10dk5ic fx8cdsv f16nlwsl f1eookvz fhjrts3 fqugt2f f18d18k8 f1v1vhmp f1hdmul3 f198vjnp f2dshw1 fjpjndq fnmj2pj ffrrb40 f1mon110 fhajzam fimndk6 fxv4dng fb1rn9k f59wlhv f1xmfh30 f18yf5o5 fmr6chf fw8qy2q ff161sd f1qr7t77 f1yyogn1 foogchg fp5872b f1tpb8gf f1hdgrc8 f1vatr43 frkxccd f9pdzkb f158oiaz ft5kggy f5l4ui7 f13j03li f18xdoka f8off4e f1go6zfc f128n2ra f1jpxw2j f1lwd9n0 fy0b8hm f1g2633v fx4kvgi fkvolse f1gxrt3a f1os76ua f1js9cnw f1g87ej0 freluf8 f1yggaq6 f2i3chp f1151osp florpoh f35kzfz ftp9m57 f1e288vi fz62hnz fixvuys f1nmofwh fc1c6mv f18a2er7 fhvkrdl fhxnn68 f1oce4bo fvhlfan f7tc0t0 f1ngf1n2 ffrzq6x f1yjiq2m f1aqdgql f1huvaf f10ij78l f1k94sa4 fkmfumq f1jvzkyl f1eu24ob f1xbfc1f fmf0lwf f107dsy8 f3w566c f4648sl f13zpkng f7unjfp f8p1rz fzu6h1w f1i1bi6h f1smo7hi f1sk1xod f1kgogdq f1gjktkp ft608jz f1o9wiiv fg3xr24 fhd155k f1b8gl2e fg4b9ou flb4lo fdicbfk fgwcyh1 f1jbds0d f1fb9uea f1stuka4 fcrtu6g fwqh0xn f11w66yg f6e0e65 f1vvgu0 f1607507 fgct6un f1ec1nbe fg3fpv7 f1m9bycv f1ntoah8 f1b694rt faql4r2 fpjuhzh fmavl6h f1d9bsk fmzhlt0 f145l92p fwkyaqm f129obh1 f19la9g f127w39w fr0ux9m fxhidck f1cu4h9j f1wnbo7v f1eueg4z fy9c24f f1h2o91j f1iw08fq f19n0e5\"\u003e\n\u003cp\u003eShio koji is a Japanese fermented condiment made from koji (rice inoculated with \u003cem\u003eAspergillus oryzae\u003c\/em\u003e), salt and water. Widely appreciated in Japan, it is used as a marinade and natural seasoning to enhance umami, tenderise foods and balance flavours.\u003c\/p\u003e\n\u003cp\u003eThanks to its enzymes, it breaks down proteins, starches and fats, making meats and fish more tender, juicy and flavourful. It is also effective with vegetables, which it can quickly transform into pickles or fragrant side dishes.\u003c\/p\u003e\n\u003cp\u003eVersatile, shio koji can be used in marinades, sauces, dressings, mayonnaises, broths, eggs or sautéed vegetables. Its mild flavour and low sodium content make it an interesting alternative to soy sauce.\u003c\/p\u003e\n\u003cp\u003eRich in amino acids, particularly glutamine, it is also renowned for its nutritional benefits. Consumed raw or gently heated, it helps preserve the activity of its enzymes, which contribute to its rich flavour and tenderising properties.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"1 kg net","offer_id":54111350423885,"sku":"NISKKM3","price":15.45,"currency_code":"EUR","in_stock":true},{"title":"200 g net","offer_id":54111350456653,"sku":"NISKKM5","price":5.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM3-s.webp?v=1782198355"},{"product_id":"condiment-shoyu-koji-liquide","title":"Liquid Shoyu Kôji seasoning - 580g","description":"\u003cp\u003eA different version of shio kôji, the shoyu kôji or soy sauce kôji, which possesses several interesting properties including its ability to tenderise meat, preserve the juiciness of meats, suppress overpowering flavours and develop the natural umami of ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eShoyu kôji contains a high level of glutamine, a low sodium content and a mild flavour compared to ordinary soy sauce. Shoyu kôji leaves all ingredients tender after marinating for 1 to 2 hours.\u003cbr\u003eThe flavour is milder than shio koji.\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"Default Title","offer_id":54111354356045,"sku":"NISKKM6","price":8.44,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM6-s.webp?v=1782198354"},{"product_id":"honmirin-mukashi-jikomi-a-lancienne","title":"Hon'mirin Mukashi jikomi old-style","description":"\u003cp\u003eIn the general processing of mirin, sugar syrup is added to the mirin to speed up the fermentation process. Our artisan does not use any food additives at all. It takes much longer to produce, but the flavour of the final product is more natural and purer.\u003c\/p\u003e\n\u003cp\u003eAs it has been stored and aged for more than 2 years, it has a gentle taste and aroma, and can be enjoyed as it is, drunk straight. You will love the syrupy texture and the notes of caramel, maple, honey, agave, cacao, mocha, dulce de leche, and vanilla.\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"500 ml net","offer_id":54111358353741,"sku":"NISKKM7","price":18.5,"currency_code":"EUR","in_stock":false},{"title":"1.8 L net","offer_id":54111358386509,"sku":"NISKKM8","price":54.13,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM7-s.webp?v=1782198354"},{"product_id":"mirin-kasu-ou-lie-de-mirin","title":"Mirin Kasu or Mirin Lees - 200g","description":"\u003cp\u003eMirin kasu is also composed almost entirely of the same ingredients as mirin.\u003cbr\u003eThese are natural ingredients, with no blending or additives.\u003c\/p\u003e\n\u003cp\u003eMirin kasu is rich in \"resistant protein\", an ingredient that acts like dietary fibre.\u003cbr\u003eResistant protein enters the human body, is not easily digested in the stomach, and travels to the small intestine to capture cholesterol and other lipids.\u003cbr\u003eThis mirin by-product is widely used in Japan by artisan pastry chefs, cooks, ice cream makers, and chocolatiers.\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"Default Title","offer_id":54111359271245,"sku":"NISKKM14","price":4.55,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM14-w-s.webp?v=1782198354"},{"product_id":"mirin-sans-alcool","title":"Alcohol-free mirin - 250g","description":"\u003cp\u003eMirin is made from rice and distilled shochu alcohol. Kankyo Shuzou uses locally grown rice. Rice is a key element in determining the taste, including the body and sharpness. As for the shochu, mirin brewers generally purchase shochu from distillers, but Kankyo Shuzou brews its own shochu to make its mirin. Thanks to these high-quality ingredients, Kankyo Shuzou produces its products during the cold season, which is the best period for production.\u003c\/p\u003e\n\u003cp\u003eAs a general rule, sugar syrup is added to mirin to speed up the process. However, Kankyo Shuzou uses no food additives. The production takes considerably longer, but the flavour of the final product is more natural and purer.\u003c\/p\u003e\n\u003cp\u003eIn order to remove the alcohol from the produced mirin, the mirin is rapidly heated so that the alcohol evaporates.\u003c\/p\u003e\n\u003cp\u003eThe result is surprising: a delicate, sweet drink that preserves all the aromas and flavour of mirin, minus the alcohol, with notes of caramel, maple, honey, agave, cacao, mocha and vanilla.\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"Default Title","offer_id":54111361270093,"sku":"NISKKM16","price":6.07,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM16-s.webp?v=1782198354"},{"product_id":"riz-malte-rice-koji-de-marque-kyodori","title":"KYODORI brand malted rice \"rice koji\" - 700g","description":"\u003cp\u003eThis microscopic fungus releases enzymes that ferment the rice by breaking down its carbohydrates (starch is converted into sugars) and proteins. Traditionally, making rice koji requires the culture to be added to cooked grains.\u003c\/p\u003e\n\u003cp\u003eThe grains are then placed in wooden trays and left to ferment in a warm, humid environment for 48 hours or more, allowing the mould to develop across their entire surface. This is why it is considered a top-quality \"starter\" malt or leaven for food fermentation.\u003c\/p\u003e\n\u003cp\u003eWhat makes koji so special is that it digests starches and proteins and breaks them down into sugars and amino acids.\u003c\/p\u003e\n\u003cp\u003eIt is an ingredient that kickstarts the food fermentation process. Miso is made by mixing rice koji with steamed soybeans combined with salt and water, triggering the fermentation of the soya beans and transforming the whole into a thick mixture with sweet and savoury notes characteristic of umami flavour.\u003c\/p\u003e\n\u003cp\u003eRice koji imparts depth of flavour to products and develops their umami. Our dried rice koji allows you to make your own shio koji (salt koji), the umami-rich seasoning that has been winning over professional chefs and home cooks alike for several years.\u003c\/p\u003e\n\u003cp\u003eIt is renowned for tenderising food fibres and enhancing their umami flavour.\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"Default Title","offer_id":54111364809037,"sku":"NISKOJK","price":14.79,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KOJK-w-s.webp?v=1782198354"}],"url":"https:\/\/www.nishikidori.com\/en\/collections\/kankyo-shuzou.oembed","provider":"Nishikidori","version":"1.0","type":"link"}