Pattern name:

Shio Koji 200g x 3 pieces

brand	Kojiya Main Store
product shape	paste
number of units	600 grams
number of products	3
Package information	bag
flavor	Malt, Miso
Product weight	600 grams

Ingredients: Rice koji (rice from Oita Prefecture), salt (sea salt from Nagasaki Prefecture)
Storage method: Refrigerate (10°C) or less Expiration date: 6 months from the date of manufacture Uses rice from Oita Prefecture and sea salt from Nagasaki Prefecture. Koji and salt are mixed by hand. In order to maximize the power of koji, we do not pasteurize. As fermentation progresses, the color changes little by little like miso.
If you knead 10% of the weight of the ingredients and let it sit for 30 minutes to overnight, the umami will spread! The salt koji alone determines the taste. Example: 10g of salted koji for 100g of meat, seafood and vegetables

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brand	Kojiya Main Store
Product weight	600 grams
Product type	paste
Container type	bag
Maker	Kojiya Main Store
Product weight	600 grams

Founded in 1689

More than 330 years of making koji and koji Kojiya Main Store, Saiki City, Oita Prefecture

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What is salt koji in the first place?

Easy to say, it's a fermented and matured mixture of koji, salt and water. The main flavor is salty, but the fermentation adds umami and sweetness, so you can enjoy the seasoning effect of adding salt and mirin. It can be used in a wide range of ways, from seasoning to seasoning, so it is very useful to always have it as a basic koji seasoning.

how should i use it?

Don't think too hard, try using it instead of salt! When cooking, basically use 10% of the weight of the ingredients in salt koji. You can make delicious dishes without using any other seasonings. In addition to mixing with ingredients, there are endless ways to use it, such as boiling, baking, steaming, frying, and frying. With the moderate saltiness and the action of the three major digestive enzymes of koji, the food becomes delicious.

Usage rules you should know

Have you ever wondered, "Is it really possible to reduce salt intake?" In fact, the salt content of commercially available salt koji varies. Kojiya Honten's salted koji is made according to the golden rule of 3 koji, 1 salt, and 4 water, so the salt content is 12.5%. We use 10% salted koji for cooking, so the salt content is about 1.25%, which is about the same as the salt concentration in our blood. That's why it tastes good. By the way, 1 tablespoon of shio koji (20 g) contains 1/2 teaspoon (about 2.5 g) of salt, which is about 1/8 of the amount of salt in general.

Hamburg steak made with salt koji 200g minced meat, 100g onion (1/2 of meat), 20g salted koji (10% of meat) ①Put the coarsely chopped onion, minced meat, and salt koji in a bowl and mix well with your hands until it becomes sticky. ②Roll it into a ball of suitable size, dent the center, cover with a lid so as not to burn over medium heat and bake. ③ Complete when the surface has a nice brown color.	Pickles made with salt koji 1/8 Chinese cabbage, salted koji 20% of the weight of Chinese cabbage ①Wash the Chinese cabbage and cut it into small pieces. ②Put ① and salt koji in a plastic bag and lightly knead, and leave for about 30 minutes to 1 hour. You can let it sit overnight in the refrigerator. ③ Don't wash, drain the strainer and put it on the vessel.	grilled salted fish Fish fillets (mackerel, saury, barracuda, yellowtail, etc.), salted koji 10% of the weight of the fish, Kisuke koji power plane appropriate amount ① Sprinkle the fish with salt koji and let it sit for about 30 minutes. You can leave it in the refrigerator overnight. ② Sprinkle Kisuke Koji Power Plane before baking. Grill or oven (200°C for 10-15 minutes) until golden brown.	Squid with salt and koji 100g shredded squid 1/2 tbsp salt koji (10g) ① Cut the squid and make sashimi. (You can also use squid for sashimi.) ② Mix salt koji with squid. Add chili pepper or yuzu pepper to your liking.