Hanamaruki Foods Liquid Shio Koji

A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.

[/description-break]Ingredients [/title]Ingredients: Rice, water, salt, ethyl alcohol [/accordion] Specifications [/title]Net Weight: 500 milliliters
Place of Origin: Japan[/accordions-break]A powerful weapon in Japan’s culinary arsenal for centuries, koji is a special Japanese rice mold that’s the basis for making sake, soy sauce and miso.[/banner_heading] When combined with salt and left to age, the koji transforms into shio koji as the rice grains break down into a pudding-y paste that will infuse anything with deep umami flavor.[/banner-text-break]Marinate meats and fish, drizzle into salads, soups and sauces, or incorporate in baked goods like biscuits and quickbreads—or even desserts with nutty or chocolatey flavors.[/how-to-use-break]For a marinade or brine, the recommended amount of Liquid Shio Koji is about 10% of the weight of the meat, fish or vegetable you wish to prepare. Allow meat and fish to marinate 60 minutes or longer, while vegetables require 20 minutes or longer.