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Hanamaruki Ekitai Shio Koji, Koji yeast with salt 500ml
- Liquid shio koji made with koji yeast and salt
- Enhances the flavor of a variety of dishes
- 500ml bottle, convenient for home cooking
- Easy to use for marinating, seasoning, and dressings
- Traditional Japanese seasoning ingredient
Unleash the flavor of Japan & Korea: Hanamaruki Ekitai Shio Koji, Koji yeast with salt 500ml!
The Umami Power of Liquid Koji
Hanamaruki Liquid Shio Koji is a versatile seasoning made from rice koji (fermented rice with Aspergillus oryzae), salt, and water. This smooth, pourable liquid offers a complex umami flavour—savoury, deep, and slightly sweet—with a moderate saltiness. Its concentrated form provides the traditional flavour-enhancing properties of shio koji in a convenient, easy-tomeasure format, leaving no solids behind.A Natural Flavour Enhancer
This liquid seasoning is an essential ingredient in Japanese cuisine, valued for its ability to tenderise proteins and enrich the overall taste of dishes. It works subtly to improve the inherent flavour of ingredients like meat, fish, and vegetables without overpowering them. It is an excellent, flavourful alternative to plain salt in many recipes, offering a more rounded and nuanced seasoning profile.How to Enjoy
Use Liquid Shio Koji as a marinade for meat, poultry, or fish; simply coat the protein and let it rest before cooking to enhance tenderness and flavour. You can also use it to season clear soups, broths, and dressings, or stir it directly into cooked rice dishes and vegetable sautés for a boost of umami. As a simple dip, mix it with a little olive oil and pepper for fresh vegetables.Best Before, Important Information
MHD: 18.07.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 667KJ / 157Kcal |
| Fat - of which saturated |
0.0g 0.0g |
| Corbohydrate - of which sugar |
38.0g 31.0g |
| Protein | 1.6g |
| Natrium (Salt) | 14.5g |
Rice koji (46%), water, table salt, ethyl alcohol
Details & Importer
Manufacturer: Hanamaruki
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Often bought together
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Frequently asked questions
How should Hanamaruki Ekitai Shio Koji be stored once opened?
Once opened, it should be stored in the refrigerator. Consume it within a reasonable timeframe to maintain optimal flavor and quality.
What is the recommended method for marinating meat or fish with Ekitai Shio Koji?
Apply Ekitai Shio Koji evenly over the surface of meat or fish. Place it in a sealed container or bag and refrigerate for at least 30 minutes, or preferably several hours for deeper flavor and tenderization.
How can I adjust the saltiness and umami when using Ekitai Shio Koji in a dish?
Start with a smaller amount and taste before adding more, especially if other salty ingredients are present. For less saltiness, rinse marinated items lightly before cooking. To boost umami without excessive salt, you can increase the marinating time slightly or add a small amount towards the end of cooking for a fresh flavor burst.
How does using Hanamaruki Ekitai Shio Koji differ from using traditional paste Shio Koji in cooking?
Ekitai Shio Koji is liquid, making it easier to mix into dressings, marinades, and sauces without dissolving or clumping. Paste Shio Koji is thicker and often requires blending or mashing for even distribution, though it can offer a more concentrated koji flavor in certain applications.
When baking, how does incorporating Ekitai Shio Koji affect doughs compared to using other fermentation boosters like sourdough starter?
Ekitai Shio Koji primarily adds an umami depth and aids in tenderization through enzymatic action, resulting in a more savory and moist baked good with a finer crumb. Sourdough starter, in contrast, introduces a distinct tangy flavor and contributes significantly to leavening, creating a characteristic airy texture.
