chaganju KOJI -Miso Blend- Japanese traditional all-purpose umami seasoning of rice paste for aging marinade, Naturally Brewed, No Additives 12.3oz

Description

KAN KOJI is Japanese traditional all-purpose umami seasoning of rice paste for aging marinade. With miso blended, the umami flavor is multiplied and deepens. You can experience the duet of full-bodied umami of miso & mellow umami of rice koji. Compared to Shio Koji, steamed rice is blended to make it sweeter, mellower, thicker, and stickier to ingredient. Just marinating meat, seafood, and vegetable with KAN KOJI will remove the smell of ingredient, tenderize the flesh of meat & fish, and what is more, bring out the natural umami flavor of the ingredient. In addition, miso is blended, adding mellow & rich umami flavor. This KAN KOJI is naturally brewed for more than a year by the traditional method which has been succeeded from 1853 with no alcohol adding. Put in the fridge after opening.

Features

• Highly recommended for aged pork, this koji is called KAN KOJI, which is the Japanese traditional all-purpose seasoning of rice paste for aging marinade. By just marinating meat, seafoods, or vegetables, it brings out the natural aged umami flavor of the ingredients, tenderize their flesh, and also removes the smell of meat & seafoods
• With miso blended, the aged umami flavor is multiplied & deepens, going very well with pork. For meat & seafoods, you can enjoy grilling. For fresh salmon or ham, you can use for carpaccio or salad. For vegetables like cucumber, radish, cabbage, or lettuce, you can enjoy as Japanese traditional style pickles "tsukemono". Blending with mayonnaise is also a fine choice
• Compared to shio koji, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than shio koji. "KAN" means a coldness of winter. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan
• Made in AKITA with simple ingredients(Rice, Soybean, Sugar, Salt, Rice Koji), Made of 100 AKITA's rice. Located in northeast Japan, with its blessed climate & abundant nature, AKITA is one of the finest place for rice cultivation and fermented foods on the earth
• No alcohol adding. No chemical additives. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853. Without relying on machine, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue