KOJI -Japanese traditional all-purpose umami seasoning of rice paste for aging marinade- 12.3oz?YAMASAN? PLANE

BE SAFE

WE ONLY SOURCE

FROM OFFICIAL SUPPLIERS

From United States

To International

In 5-10 Days

US$19.99 Shipping Fees for any Order

GRAND SELECTION

Think of it and most probably we have it among our grand selection of products!

AMAZING PRICES

Get ready for the amazing and best Supps prices ever!

FIXED RATE DELIVERY

Get your order anywhere on this planet within 5-10 days with a fixed rate of $19.99 (no matter the size of your order)

+1 (844)-467 8777

PHONE:

+1 (844)-467 8777

KOJI -Japanese traditional all-purpose umami seasoning of rice paste for aging marinade- 12.3oz?YAMASAN? PLANE

Regular Price: US$45.00

Special Price US$34.99

Availability: In stock

Supplier: Chaganju

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Sauces & Gravies & Marinades Seasoning Mixes

Qty:

Frequently bought together :

Price for all selected :

US$74.98

koji shio koji aspergillus oryzae mold Japanese traditional seasoning fermentation fermented

Once you begin to use, it must be your indispensable, KOJI seasoning.

Containing abundant enzymes, KOJI is called "Mine of Enzymes". This enzyme brings out a natural umami flavor of ingredient, removes its smell, tenderizes the flesh, and moreover, let the other seasonings soak easily into the ingredient, and also makes it well digested & absorbed into the body.

Japanese traditional all-purpose seasoning.

Highly recommended for aged beef. Very easy to cook for various ingredients. Just soaking meat(beef, pork, chicken, whatever!), seafood, or vegetable adds umami to the ingredient. You can use the marinated ingredients soon after soaking, but once you put it in the fridge over one night, the flavor gets deeper & mellower. The amount of Kan Koji is 10-20% of the ingredient.(e.g. Pork: 10oz, Kan Koji: 1-2oz) After marinating, you can choose to cook. Firstly for meat & seafood, grill it slowly over low flame. Secondly for vegetables like cucumber, radish, cabbage and lettuce, you can eat directly as Japanese traditional style pickles, "tsukemono". Thirdly, for ham & fresh seafoods like salmon, you can cook them for carpaccio or salad. Also, especially great for chicken breast. You can make a very tender and juicy chicken just by pasting.

koji Japanese rice aspergillus oryzae traditional mold

From "Country of Rice", AKITA.

Geographically and so historically, Akita has been "brewing" the culture of fermentation for generations. With its hot, highly humid summer & harsh winter, also with its great nature, Akita is one of the finest places for rice cultivation & fermentation food on the planet. And such a blessed condition and their "Grandmothers' wisdom" under few foods condition during severe winter creates their "soul food" of high nutrition & long preservation, KAN KOJI. Using Akita's rice 100% of their own farm, making even rice koji by themselves, and committing to "No-additive, natural brewing" method, Ando Jozo Brewery has been succeeding the soul & method which goes highly well with their land & nature.

koji shio koji aspergillus oryzae Japanese traditional fermented fermentation

Made by Ando Jozo Brewery.

Founded in 1853, Ando Jozo Brewery specializes in making fermented foods such as miso, soy sauce, and Japanese style pickles, succeeding the traditional flavor & method. Compared to SHIO KOJI, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than SHIO KOJI. "KAN" means a coldness of winter. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan.

good for chicken seasoning and fish seasoning

Sweet and Juicy Shio Koji - Chicken ~ Easy marinated 6 hours ~

No alcohol adding.No chemical additive. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853.

INGREDIENTS:

2 Chicken thighs / 2 Tbsp Koji paste / 2 Tbsp Olive oil / 1 piece of Garlic

Your favorite vegetable: Paprika, Scallion or Onion, Mushroom or Japanese mushroom, parsley

1) Marinade chicken with Olive oil, garlic, KOJI paste for 6 hours.

2) Blend it into the Chicken well.

3) Just wait and marinade Chicken for 6 hours in fridge.

4) After 6 hours, sauté Chicken and vegetables until it get crispy and shiny.

5) Serve on your dishes !!


	Yuzu Kosho	NORI TSUKUDANI	Japanese Sea Salt	Miso Paste	Soy Sauce
Country of Origin	JAPAN	JAPAN	JAPAN	JAPAN	JAPAN
Features	Japanese traditional all-purpose seasoning. The natural harmony of Yuzu's deeply mellow aroma and chili's rich spice.	A higher grade of laver "tsukudani" made from fresh laver grown on Shodoshima.No chemical seasoning, preservatives, and colorings.	100% natural sea salt from Okinawa. It is abundant natural resources from the ocean are not too salty, and also it has a richness of mild sweetness.	Handmade miso made by a craftsman who has been aged for over a year and is manufactured in Kyoto Japan.	Naturally & slowly brewed for more than 500 days, the umami of fine ingredients are fully brought out.

✓No alcohol adding. No chemical additives. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853. Without relying on machine, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue. ✓Made in AKITA with simple ingredients(Rice, Sugar, Salt, Rice Koji), Made of 100% AKITA's rice. Located in northeast Japan, with its blessed climate & abundant nature, AKITA is one of the finest place for rice cultivation and fermented foods on the earth. ✓Compared to shio koji, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than shio koji. "KAN" means a coldness of winter in Japanese. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan. ✓Very easy to cook for aged flavor. Just marinate with an ingredient. For meat & seafoods, you can enjoy the aging flavor by grilling. For fresh salmon or ham, you can use them for carpaccio or salad. For vegetables like cucumber, radish, cabbage, or lettuce, you can enjoy as Japanese traditional style pickles "tsukemono". ✓Highly suited for aged beef, this KOJI is called "KAN KOJI", which is the Japanese traditional all-purpose umami seasoning of rice paste for aging marinade. By just marinating meat(beef, pork, chicken, whatever!), seafoods, or vegetables, it brings out the natural aging umami flavor of the ingredients, tenderize their flesh, and also removes the smell of meat & seafoods. Recommended for AGED BEEF.