Réference : NISKKM3-5-D
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 ...).
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.
Shio koji is a traditional Japanese condiment made from fermented rice, salt and water.
