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New Sustainable Packaging!

Umami Chef koji is now available in sustainable packaging!

We’ve been working with Foxpak, Europe’s leading provider of sustainable packaging, to produce a new package for our koji.

It’s been specially designed to use less energy during its manufacture; whilst also releasing fewer greenhouse gases.

It’s made entirely from plant-based materials and is compostable!

Many thanks to Ryan from Multiple Graphics for the sleek design. 

You can buy koji in our new sustainable packaging here: 200g White Rice Koji

 

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Shio Koji

Shio koji is a special marinade that provides three major functions in cookery:

  • Salt consumption is reduced
  • Meat becomes more tender
  • A rich umami (savoury) flavour is produced

Reduce Your Salt Intake

Add shio koji to almost any food as an alternative to salt. If you replace one teaspoon of salt in your recipe with two teaspoons of shio koji your food will taste just as salty, but you will only be using 10% of the salt. 

A high salt diet can raise blood pressure and lead to coronary heart disease and stroke. The NHS recommend that adults should not eat more than 6g of salt a day – this is around a teaspoon. Any steps you take to reduce your salt intake is beneficial for your health. 

Meat becomes more tender

The enzymes present in shio koji have the ability to break down proteins, which makes meat more tender. Marinade any meat (chicken and white fish are especially good) overnight in a thin coating of shio koji and it will be transformed to another level!

Rich Umami Flavour

Shio koji contains protease which has the ability to transform protein into a range of amino acids. This creates a depth of savoury flavour that tastes delicious! It also contains amylase, which performs a similar function on starches; this makes carbohydrate rich food taste sweeter. To improve the flavour of dishes it is best to leave shio koji to ferment for one week before using. 

 

Shio Koji

Shio Koji is a special marinade that can reduce your salt consumption
Prep Time5 mins
Cook Time0 mins
Ferment7 d
Total Time7 d 5 mins
Course: Ingredient
Cuisine: Japanese
Keyword: Koji, shio koji
Calories: 361kcal

Equipment

  • Blender

Ingredients

Instructions

  • Mix all the ingredients together
  • Blend to form a smooth paste
  • Use immediately, or for a deeper flavour, leave in a clean jar at room temperature to ferment for one week. 
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What is koji?

Koji is the term for a grain or bean that has been inoculated with Aspergillus Oryzae, a special fungus that has been domesticated for about 9000 years. 

White Rice Koji is made by steaming white rice and then allowing spores of Aspergillus Oryzae to germinate and multiply on it. 

This process is carefully controlled to ensure conditions are perfect for koji growth, with both temperature and humidity monitored continually. The fungus then converts starch within the rice into a range of enzymes, which go on to create the delicious range of savoury/umami flavours within foods like miso and soy sauce.

Before being packaged, the koji is gently dried to preserve it,  and it is then delivered to fermented food enthusiasts around the world!