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Shoyu Kôji condiment
  • Shoyu Kôji condiment
  • Shoyu Kôji condiment

Shoyu Kôji condiment

Shoyu Kôji condiment

Réference : NISKKM6

€7.80
Tax included

Shio kôji has been very popular in Japan for several years. This condiment is used to marinate and refine fish, meat, vegetables. Shio means "salt" in Japanese. We present here Shoyu Kôji.

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We present here a different version, the shoyu kôji or soy sauce kôji, which has several interesting properties among which its capacity to soften the flesh, to preserve the juiciness of the meats, to remove the too powerful tastes and to develop products natural umami. Shoyu kôji contains a lot of glutamine, a low level of sodium and a sweet taste compared to ordinary soy sauce. The shoyu kôji leaves all the tender ingredients after marinating for 1 to 2 hours. The taste is sweeter than shio kôji.

Our perfect combination : beef, pork, organ meats, fish, dressing sauces

NISKKM6
Origin
Aichi, Japan
Weight
580 g net
Packaging
PET bottle
Ingredients
rice, white soy sauce (soy, wheat, salt, sugarcane alcohol), sugarcane alcohol, salt, kôji yeast
Storage
refrigerate after opening
Allergenic(s)
soya
wheat
Nutritional values
Per 100 g : energy 112 kcal (476 kJ) ; fat < 0,3g, of which saturates < 0,01g ; carbohydrate 26g, of which sugars 20,1g ; protein 2g ; salt 7,72g.
Utilisation
Cooking
KANKYO SHUZO

The house KANKYO SHUZO has been established in 1862 by Mr Heizaemon YAMADA, in the town of Kanie in Aichi prefecture. During World War II.

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