Hot Ekitai Shio Koji, 500ml Japanese Ingredients|Sauces & Condiments

Use ekitai shio koji as a gluten free alternative to soy sauce to add saltiness and boost the umami flavours of a dish. Use as a marinade to tenderise meat – the enzymes present in the koji seasoning quickly work to break down proteins, resulting in succulent meat dishes that melt in the mouth. Mix a little with dashi stock to make a flavourful broth, or add a splash to soups and sauces for instant depth. Hanamaruki ekitai shio koji is a naturally fermented, malted rice seasoning with salt and a little alcohol.

Koji is one of the cornerstones of Japanese cuisine. Steamed rice and/or soybeans are inoculated with a naturally occurring fermentation culture called Aspergillus oryzae. The resulting mixture is left in a humid environment to ferment – around 50 hours later, the koji is ready. It is used in the production of soy sauce, miso, mirin, sake – all of the most important flavours and ingredients in Japanese cooking.

Use 10% of the weight of ingredients of ekitai shio koji – for example, if you have 200g chicken, use 20g of the koji seasoning.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: rice koji, water, salt, alcohol. Once opened keep refrigerated.