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Carwari Organic Dried Rice Koji is fermented rice culture. Rice Koji is a living food and known as a good source of enzyme and probiotics.
Koji has been used by Japanese cooks for centuries to make Miso paste, Mirin, Sake, Shio-Koji,
Amazake drink and much more traditional Japanese fermented condiments and dishes.
Rice Koji needs to be rehydrated and fermented before using for cooking.
It is best used for seasoning, marinades, fermenting starter or tendering agent to create beautiful Umami flavour and brings richness of its ingredients.
Ingredient(s): Organic Dried Rice Koji
Shelf Life: 10 months
SKU: 634 (200g) / 634C (200gx6)
Coutry of Origin: Japan
Allergen Advice: may contain traces of TREE NUTS and SEEDS
Storage requirement: Keep in a cool dry place away from light and heat. Refrigerate is recommended to avoid its colour change and freshness. Please consume as early as possible after opening.
HOW TO USE
Rice Koji needs to be rehydrated and fermented before using cooking.
This product is best for (but not limited to) home made fermenting condiments, seasoning, marinades, a fermenting starter or tendering agent.
To make Shio-Koji (Koji Salt),
60g Sea Salt
300 - 330ml of Lukewarm Water (must below 50 degree centigrade)
200g Carwari Organic Dried Rice Koji
1. Mix lukewarm water and salt until salt dissolves then add to Carwari Rice Koji in a bowl.
2. Once Rice Koji absolves all liquid, transfer to sterlised glass jar and cover with muslin cloth.
3. Leave at room temperature for a week or more, mix well with clean spoon once a day.
4. Rice Koji becomes soften, liquid form and creamy colour, it is ready to use!
NOTE:
Shio-Koji smells like an yeast/sourdough-ish, tastes salty but mild and mellow, kind of Miso like. You can use blender to make smooth paste. Substitute to salt, soysauce.
<Recipe Suggestions>
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| Shio-Koji (Koji-Salt) | Shio Koji Lemon Dressing |
NUTRITION INFO
Per 100g
Energy: 1196kj, Protein: 5.8g, Fat Total: 1.7g (saturated: 0.7g), Carbohydrate: 59.2g (sugars: 10.1g), Sodium: 0mg