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Masuya Nama Shio Koji 220g ますや 生塩麹

Masuya Nama Shio Koji 220g ますや 生塩麹

€3,70 EUR
€3,70 EUR
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Shio koji is a Japanese cure/marinade made by fermenting grain koji (cooked grain, traditionally rice, that has been inoculated with Aspergillus oryzae, the mold that gives us miso, soy sauce, and sake), water, and salt until the mixture thickens to a porridge-like consistency and takes on a sweet, funky aroma.


Rich in protease and amylase enzymes that can break down proteins and starches, respectively, shio koji can be used as a marinade for meats, fish, and vegetables. It imparts savory and subtle sweet notes to foods while also tenderizing them. Along with its use as a versatile, flavor-boosting marinade, shio koji can be blended and added to sauces to provide them with an extra umami boost.

盐麴（Shio-Koji）是由米麴，盐和水混合发酵的一种调味品，米麴在亚洲已经有好几百年的历史，可以用来酿制米酒，酱油和豆酱等等，是非常重要的发酵品。 盐麴本来是日本古时候的一种调味品，后来渐渐地没落，但从2011年开始，不知为什么又开始受到追捧。现在它被认为是万能营养健康的调味品，除了各个超市都能看到它的踪迹之外，主妇们还开发出好多不同的盐麴食谱和用途呢！ 它的咸度比食盐低，味道更温润醇厚，而且含有分解***，能够把肉类里的蛋白质分解，软化肉质，还可以把食物本身的鲜甜味提现出来。据说还有抗老化，美肤，调整肠胃等等的益处哦！
出自：https://www.douguo.com/cookbook/1369955.html

Mohoo's Kitchen
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Steamed Salmon Rice 🐟🍚/和風鮭魚炊飯 /鮭の炊き込みご飯
It's super easy to make at home!!! And I made a bit variation on my own.

1. Marinate the salmon fillet with Shio Koji (which you can find at @mohoomart 😬) for 10 minutes, and then lightly fried the salmon fillet on a fry pan to make the skin crispy 💁🏻‍♀️
2. In the rice cooker, put two cups of white rice, wash the rice and then add the adequate amount of water💧
3. I also chopped some onion slices and put on the rice to steam together because I thought it could enhance the texture. The last but not the least, don't forget to put the salmon on the top. Steam the rice and everything together as P3🙏🏻
4. When it's done, simply mix everything together as P4 and you are ready to eat😬💁🏻‍♀️
Ps: the shio koji already has the salty and rich flavor, so I didn't add any other seasoning. The little seaweed slices on the top is for decoration 👍🏻😃
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Enjoy the meal
Enjoy your meal

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