{"product_id":"shio-koji-a-lail-noir","title":"Shio koji with black garlic","description":"\u003cp\u003eShio koji (literally translated as salt koji) is a Japanese condiment that has been very fashionable for about ten years, used to season or marinate red meat and white meat, seafood, vegetables, and fish.\u003c\/p\u003e\n\u003cp\u003eIt is obtained by fermentation, generally from malted steamed rice (inoculated with the Aspergillus oryzae culture) that has been dried, then mixed with water and salt. At the end of fermentation, this mixture forms a lumpy paste with sweet and salty notes. When Aspergillus oryzae breaks down complex carbohydrates through enzymes, glutamate is produced, giving koji its distinctive umami flavour.\u003c\/p\u003e\n\u003cp\u003eNaturally fermented, Shio Koji is full of beneficial enzymes and probiotics. It is a substitute for salt in cooking, a flavour and umami enhancer, and a meat tenderiser…\u003c\/p\u003e\n\u003cp\u003eThe shio koji offered here is enhanced with garlic grown on the abandoned lands of the Kagoshima Shirasu plateau, an active volcanic prefecture (Sakurajima). The production of this particular garlic takes 8 months. Planted in September, it germinates within a week and then withstands the snow until spring. The first warmth of April accelerates its growth for a harvest carried out in May.\u003c\/p\u003e\n\u003cp\u003eThis garlic has a powerful flavour.\u003c\/p\u003e","brand":"YOKOFUKU","offers":[{"title":"500 g net","offer_id":54111434277197,"sku":"NISYOKSK4","price":35.55,"currency_code":"EUR","in_stock":true},{"title":"100 g net","offer_id":54111434309965,"sku":"NISYOKSK3","price":8.82,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YOKSK3-s.webp?v=1782200712","url":"https:\/\/www.nishikidori.com\/en\/products\/shio-koji-with-black-garlic","provider":"Nishikidori","version":"1.0","type":"link"}