Shio-koji sauce gluten-free organic is made from European organic rice.
It is produced using a traditional process in which the rice is fermented in the same way as tamari or miso, becoming an umami flavouring. This shio koji is filtered.
Shio koji is used in Japanese cuisine to flavour sauces and marinades, but can also be used as a substitute for salt. Shio koji is perfect for marinating meat and fish, as well as shellfish and vegetables (quick pickling). Marinades with shio koji produce a wonderfully tender end product, depending on the marinating time. The result is a dish with sweet notes, similar to tamari/soy sauce and miso, with lots of umami.
Gluten-free and unpasteurised. 250 ml bottle.
Ingredients: koji rice, water, sea salt
