YAMASAN KYOTOUJI
Umami seasoning of rice paste KOJI 350g(12.3oz)
Umami seasoning of rice paste KOJI 350g(12.3oz)
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Once you begin to use, it must be your indispensable, KOJI seasoning.
Containing abundant enzymes, KOJI is called “Mine of Enzymes”. This enzyme brings out a natural umami flavor of ingredient, removes its smell, tenderizes the flesh, and moreover, let the other seasonings soak easily into the ingredient, and also makes it well digested & absorbed into the body.
Japanese traditional all-purpose seasoning.
Highly recommended for aged beef. Very easy to cook for various ingredients. Just soaking meat(beef, pork, chicken, whatever!), seafood, or vegetable adds umami to the ingredient. You can use the marinated ingredients soon after soaking, but once you put it in the fridge over one night, the flavor gets deeper & mellower. The amount of Kan Koji is 10-20% of the ingredient.(e.g. Pork: 10oz, Kan Koji: 1-2oz) After marinating, you can choose to cook. Firstly for meat & seafood, grill it slowly over low flame. Secondly for vegetables like cucumber, radish, cabbage and lettuce, you can eat directly as Japanese traditional style pickles, "tsukemono". Thirdly, for ham & fresh seafoods like salmon, you can cook them for carpaccio or salad. Also, especially great for chicken breast. You can make a very tender and juicy chicken just by pasting.
From "Country of Rice", AKITA.
Geographically and so historically, Akita has been “brewing” the culture of fermentation for generations. With its hot, highly humid summer & harsh winter, also with its great nature, Akita is one of the finest places for rice cultivation & fermentation food on the planet. And such a blessed condition and their “Grandmothers’ wisdom” under few foods condition during severe winter creates their "soul food" of high nutrition & long preservation, KAN KOJI. Using Akita’s rice 100% of their own farm, making even rice koji by themselves, and committing to “No-additive, natural brewing” method, Ando Jozo Brewery has been succeeding the soul & method which goes highly well with their land & nature.
Made by Ando Jozo Brewery.
Founded in 1853, Ando Jozo Brewery specializes in making fermented foods such as miso, soy sauce, and Japanese style pickles, succeeding the traditional flavor & method. 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.
