shio koji packs an umami punch – use as a marinade for meat to give a deep flavour with a hint of sweetness. It is an unpasteurised, live food culture seasoning sauce made with malted rice, salt and a little alcohol. You can use the shio koji to make your own pickles, or add to sauces and soups to boost the savoury flavours. Or try your hand at fermenting your own miso.
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. Shio koji has salt added to the rice-koji culture to make a grainy, salty-sweet seasoning.
Use 10% of the weight of ingredients of nama shio koji – for example, if you have 200g chicken, use 20g of the koji seasoning.
Ingredients: water, malted rice, salt, alcohol. Once opened, refrigerate and consume as soon as possible.
Delivery: 14-20 working days
日本ICHIBIKI 鹽麴 300ｇ
#生酮飲食
#減糖必備調味
✅降血脂 ✅排毒 ✅抗氧抗老化 ✅促進新陳代謝 ✅含維他命B1、B2、B6等維他命 ✅鈉含量比食鹽🧂少
日本超火紅養生魔法調味料 鹽麴
🤩 鹽麴有「魔法調味料」🤩🤩、「萬能調味料」、「可以喝的點滴」之美譽🥰🥰，係日本近幾年來最流行的健康食品。鹽麴亦都係日本主婦烹飪的超勁秘密武器🏻🏻🏻 ! 只要把它用作沾醬、炒菜🥦🥬或肉類🍗🥩🍤調味🧂料使用, 即刻提升食材鮮味🍤並且與任何料理絕對係無比配搭 ; 不擅長煮餸嘅人都能夠輕輕鬆鬆做出兼具健康與美味😋的一枱好菜式🤩🤩🤩！
鹽麴在日本稱作「塩糀」（shiokouji），是米、麴菌和鹽巴經發酵製成的調味料。日本一直以來都盛行使用稻米釀酒，會讓米與麴菌發酵成「米麴」，鹽麴便是再進一步將米麴加入鹽🧂、水💧混合發酵的成品。
麴菌產生的活性酵素，有助於腸胃健康、通便順暢🙈，排出體內毒素, 既可以增加免疫力🏻及提高代謝能力🏻🏻, 又可以幫助人體吸收營養素, 而且含維他命B1、B2、B6等維他命, 營養價值高, 抗氧抗老化, 助修復肌膚細胞🥰, 完全是女性的養生護膚小法寶. 鹽麴鈉含量比食鹽🧂少, 絕對可以減少腎臟負擔😎。
烹飪技巧:
以鹽麴醃漬過的肉品，在香煎、烘烤時會特別容易焦，建議要先把鹽麴擦掉再烹調，並隨時注意食材的狀態。
💯烘焙好拍擋:
除了一般料理，鹽麴其實也能用於烘焙！少許的鹽麴能夠幫助酵母發酵，讓烤好的麵包更加外酥內軟，並且充滿特殊香氣。
注意:
任何食物都必須適量攝取，鹽麴也不例外。雖然鹽麴是健康的發酵調味料，鈉含量比食鹽🧂少, 但仍然要注意用量，不可過度添加，否則也是會對人體造成傷害的喔🙈🙈。
📍原產地：日本
📌容量：正味重量300g
📌賞味期：365日