{"product_id":"pate-de-koji-blanc-de-kanazawa-300g","title":"White Koji Paste from Kanazawa 300g","description":"\u003cp style=\"text-align:justify;\"\u003eKoji is an essential ingredient produced by inoculating steamed grains, such as rice, barley, soya, or beans, with koji mould spores. The koji mould is then carefully cultivated under optimal temperature conditions to facilitate its proliferation.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eKoji is a type of mould that develops from \"kojikin\" (a fungus known as Aspergillus oryzae) and is primarily used to break down starch into sugar. Koji contains saccharification enzymes such as alpha-amylase and glucoamylase, which can break down the starch in rice into sugar, and proteins into amino acids, thanks to other enzymes such as acid proteases and peptidases such as acid carboxypeptidase.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eAmino acids can be a source of umami and richness, but in too great a quantity they can be detrimental to flavour. This is why toji (master brewers) and kurabito (brewery workers) spend years perfecting their skills in order to find the right balance between these enzymes to create a good koji.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eKoji is often described as a \"treasure of enzymes\" due to the abundance and diversity of the enzymes it contains, which play an essential role in breaking down the components of grains during their fermentation process.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe growth of koji mould gives koji itself a multitude of beneficial nutrients: sugars, amino acids, vitamins, and minerals, making it a highly nutritious food. Koji serves as the base for the production of many traditional Japanese fermented foods and drinks, such as sake, shochu, mirin, miso, soy sauce, vinegar…\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThis koji paste is a new white miso-type seasoning, made without using soya beans, to restore the delicious flavour of malt. The flavour produced by brown rice and rice malt is slightly sweet.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eOur artisan, Yamato, recommends brown rice as it contains more protein than polished rice. This is why it contains no allergens and has a rich flavour.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003e\u003cem\u003e\u003cstrong\u003eWe recommend this paste for marinating salmon, sea fish, poultry, and pork. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eTo do so, for every 100 g of fish or meat, dilute 15 g of koji paste with 15 g of still water or 8 g of sake + 7 g of mirin.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eSpread the koji paste obtained evenly over your fish fillet or meat, on all sides.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eWrap the fish or meat thus coated in cling film and leave to rest in the refrigerator overnight.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eRemove the paste from the surfaces (otherwise it burns easily), then grill over a low heat in a frying pan or on a plancha.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe result is spectacular, the flavours rich, the umami powerful, and the flesh tender and tasty. You can also use half miso paste and half white koji in a miso soup for a more refined flavour.\u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThis paste, added to your cake batters or cheesecake, will bring very flavoursome notes.\u003c\/p\u003e","brand":"YAMATO SOY SAUCE","offers":[{"title":"Default Title","offer_id":54111389221197,"sku":"NISYSS1","price":6.73,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YSS1-s.webp?v=1782200712","url":"https:\/\/www.nishikidori.com\/en\/products\/white-koji-paste-from-kanazawa-300g","provider":"Nishikidori","version":"1.0","type":"link"}