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Shio Kôji condiment
  • Shio Kôji condiment

Shio Kôji condiment

Shio Kôji condiment

Réference : NISKKM3-5-D

€5.40
Tax included

Shio koji is a traditional Japanese condiment made from fermented rice, salt and water.

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It was previously used for the production of "tsukemono" and for the production of dried or fermented fish.
Its use gives tenderness, juiciness and depth of taste to food.

Our perfect combination : Recently, its use has been booming since Japanese chefs use it to marinate meats, foie gras, fish, vegetables (zucchini, eggplant, tomatoes, asparagus ...).

NISKKM5
Origin
Aichi, Japan
Weight
1 kg net
200 g net
Packaging
pouch
Ingredients
malted rice (rice, aspergillus oryzae), water, steamed cooked glutinos rice, salt, alcohol
Storage
best refrigerated
Nutritional values
Per 100 g : energy 185 kcal (785 kJ) ; fat 1,4g, of which saturates 0,2g ; carbohydrate 40g, of which sugars 31g ; protein 3,0g ; salt 10,7g.
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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