KOJI PASTE Japanese Traditional All-Purpose Umami Seasoning for Aging Marinade Naturally Brewed No Additives 350G

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KOJI PASTE Japanese Traditional All-Purpose Umami Seasoning for Aging Marinade Naturally Brewed No Additives 350G

Regular Price: US$34.99

Special Price US$29.99

Availability: In stock

Supplier: YAMASAN KYOTO UJI

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Condiments & Sauces Cooking Sauces & Pastes

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green tea
mochi

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

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.

koji aging marinade umami traditional pickles

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 rice japanese natural brewing traditional no additives

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, our small brewery has been succeeding the soul & method which goes highly well with their land & nature.

natural brewing koji miso traditional pickles no additives long fermentation

NATURAL BREWING WITH NO ADDITIVES

No alcohol adding. No chemical additive. 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.

✓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.