Especially selected for all modern cuisines
  • Live Shio Koji 1kg

    $28.00

    Live Shio Koji 1kg

    We are SO THRILLED to announce we have a stash of LIVE SHIO KOJI!! This Stuff is *the bomb* and we have it!! The best thing you can do is go to You Tube and type in Shio Koji Use to understand this gem. 

    The best hour long presentation is here:https://www.youtube.com/watch?v=9ctgj-DJxDI

    For recipes: Google "Shio Koji recipe". This can be used in soups, on meat, vegetables, koji butter https://chefsroll.com/cheflife/recipes/red-snapper-koji-butter


    Shio-koji – the new WONDER INGREDIENT

    Shio-koji is koji (the rice mould that is the starter for making Sake) that has been fermented in salt. It is a live food that is rich in enzymes and brings out amazing flavour in foods.

    Not only does it change the structure of food and tenderises it but it also makes food really tasty (like you have added a whole heap of MSG but this stuff is good for you!!). This is the *biggest thing in food* since the Sous Vide Machine. Its key selling point: the mold's ability to convert proteins into enzymes, inlcuding glutamic acid -- the enzyme responsible for umami/flavour.  (It also converts starches into sugar).

    Shio Koji  is very very good for you (gut bacteria) and can be used in place of salt in any dish or as an ingredient in sauces. The saltiness is mild and sweet. With shio-koji you get the same salty flavour with less than 50% of the salt content.


    IMPORTANT: Shio Koji is already in the marketplace in Australia BUT ours is NOT heat treated as most are (so is still live) and has been made with glutinous rice (not normal rice) which enhances the umami making process!! This product is very different!

    Please read the below article from the LA Times which explains what it is and how others are using it!! (Source: http://articles.latimes.com/2012/aug/25/food/la-fo-koji-20120825)

     

    Japan's ingredient du jour: shio koji

     

    The fermented rice product imparts big flavor to many foods. And it's catching on in the U.S.

    |By Betty Hallock | Los Angeles Times

     

    The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it's flying off the shelves at Japanese markets in the U.S., too.

    They're using shio koji -- a fermented mixture of koji (rice inoculated with the special -- and safe -- mold Aspergillus oryzae), shio (sea salt) and water – as a seasoning in place of salt for its powers of umami.

    Japanese supermarkets carry bottled salad dressings and sauces touting shio koji as an ingredient. The popular Japan-based burger chain Mos Burger this summer introduced a limited edition shio koji burger. "Moldy Mos Burger Confirms Koji Boom," read a Japan Times blog headline in June. Famed Tokyo ramen chef Ivan Orkin tweeted: "Shio koji burger at Mos Burger umami bomb extraordinaire!"

    There are blogs, websites, cooking videos and even a cartoon character devoted to the stuff, which some have dubbed a "miracle condiment," the "new MSG" or the "next soy sauce." (Not bad for something that looks like beige sludge and smells like slightly sweet sweaty socks.) It marinates meat, chicken and fish; makes quick pickles; and can be added to both savory and sweet dishes.

    "It's really great for [tempura] fritters, chicken and pork chops," says Yoko Maeda, a private chef and food stylist who recently hosted a shio koji cooking class at her home in Marina del Rey. "I bet it would be good in pancake batter."

    A. oryzae has been used for thousands of years to make miso, soy sauce and other traditional Japanese foods. The Brewing Society of Japan has dubbed it the "national fungus" for its importance in brewing sake. Its key selling point: the mold's ability to convert proteins into enzymes, inlcuding glutamic acid -- the enzyme responsible for umami. (It also converts starches into sugar, which is vital to sake making.)

    Myoho Asari, a 9th-generation koji maker from Saiki in southern Japan, has been proselytizing the benefits of shio koji, recently leading classes in New York and Los Angeles. Her family has been in the business of making koji – innoculating rice with A. oryzae spores – for more than 300 years, originally for miso and soy sauce. A few years ago she, among other koji makers, saw an opportunity to diversify by marketing salt and koji as a seasoning for cooking.

    The shio koji craze tracks a broader culinary trend in all things fermented. The Nordic Food Lab, the research workshop affiliated with the restaurant Noma in Copenhagen, has experimented with koji, growing mold on steamed buckwheat and then fermenting miso made with yellow split peas.

    David Chang of the Momofuku empire of restaurants in New York is a confessed fermentation geek who has been using powdered koji as a seasoning. Chang also has contributed to an article in the International Journal of Gastronomy and Food Science: "Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes." That includes reports about his experiments in making koji with both A. oryzae and naturally occurring molds in his culinary test lab.

    On a recent weekend at Maeda's apartment, Asari stood in a pale blue kimono at a kitchen counter mixing up a batch of shio koji. Through a translator, Asari -- who is also a longtime Girl Scout leader, with a sunny disposition -- tells a dozen rapt students about the goldmine of enzymes in koji: Amylase transforms starches into simple sugars; protease splits proteins into amino acids; and lipase breaks down fats. These are the systems that multiply umami, she says.

    Tubes of prepared shio koji can be purchased at Japanese markets. But it's easy to make yourself, and it's far less expensive. The initial mixing of koji (inoculated rice sold in small tubs), sea salt and water requires a modicum of finesse but no more work than heating water and stirring. Then it's just a matter of letting it ferment for about a week to reach full flavor, stirring it once a day. 

    Shio koji is substituted for salt in recipes. Asari has written several cookbooks, adding shio koji to soups, salads, pasta, preserves and more; there's shio koji meatloaf, shio koji bagna cauda, shio koji spaghetti carbonara. As a general rule of thumb, Asari recommends substituting 2 teaspoons of shio koji for 1 teaspoon salt. Or, use the golden ratio of 1:10 – that's the weight of shio koji to total ingredient weight, so for every 100 grams of ingredients, use 10 grams of shio koji.

    Start by using it simply, she suggests. Dress raw vegetables with it for a quick pickle. Make a tuna poke with it – diced sashimi-grade tuna tossed with shio koji and lemon-dressed avocado. Shio koji's transformative powers work pretty miraculously as a marinade for meats. Asari passes around pan-roasted chicken breasts that have been marinated with shio koji overnight, and it is umami-tastic. "This is the best chicken I've ever had – it's delicious," says one student. "And I don't even like chicken."

    Once you start using shio-koji, it will become one of your essential cooking ingredients.”

     

    We recommend:

    1:10 shio-koji weight: total ingredient weight

    For each:
        100 gms ingredients, use 10 grams (1 ½ tsps) of shio-koji
     
    When substituting for salt in a recipe: for each teaspoon of salt, use 2 teaspoons of shio-koji.

    Below are some recipes from our supplier which may help

     

    Shiokoji Vegetable

    Ingredients      : 2 Cucumbers (200g)

    10-15 Mini tomatoes (200g)

    2-3 Eggplants (200g)

    3-6 Tbsp Shiokoji (10% of vegetables used)

    Green perilla (Aoziso) shreds

    Directions

    1.         Wash cucumber with salt. Peel the cucumber skin partially and bruise it with a wooden spoon (this will allow the sauce to be absorbed). Cut cucumbers and eggplants into 4cm pieces and mini tomatoes in half.

    2.         Add 1~2 Tbsp of shiokoji to each vegetable separately and mix it well. Leave it for 30min. (If in refrigerator you can leave it to marinate for one hour to a day.)

    3.         Serve on plate and top with green perilla shreds.

     

    Chicken Shiokoji

    Ingredients:     2 Chicken thighs (500g)

                            3-4 Tbsp Shiokoji

     (10% of the amount of chicken)

                            1 tsp Salad oil

                            1 tsp Grated black pepper

                            Baby leaf, chicory

    Directions

    1.         After trimming excess skin, cover shiokoji over the chicken and leave it to marinate for more than 30 min. If you want to leave it for 1-2 days, wrap chicken in cellophane and store in refrigerator.

    2.         Absorb excess moisture of the chicken with a paper towel and sprinkle grated black pepper. Heat a frying pan to medium heat and drizzle salad oil into the pan. Place the chicken in pan (skin side should be on the bottom) and grill for 5-6min or until brown colored (remove excess chicken oil with a paper towel).

    3.         Flip and cook for 4min or until chicken is cooked.

    4.         Place baby leaf or chicory in the plate and serve grilled chicken on it. If you like, add a little shiokoji on grilled chicken to taste.

     

     Shiokoji Kinpira; fried and simmerd root vegetable

     

    Ingredients:     1 Gobo(burdock) (150g)

                            1/3 Carrot (50g)

                            1 Tbsp Sesame oil

                            2-3 Tbsp Shiokoji    A

                            1 tsp Sugar                 

                            Shichimi pepper (seven flavor chili pepper)

    Directions:

    1.         Peel the gobo skin and slice into long strips. Soak sliced gobo in the water for 5 min. Slice carrot into long strips (skin doesn’t have to peel skin).

    2.         Heat a frying pan to medium heat and drizzle sesame oil into the pan. Add drained gobo and stir fry for 1min. After that add carrots and stir fry it together for 2-3 min.

    3.         Remove frying pan from heat and add A seasoning into the pan. Place the pan back onto heat and cook until the liquid is almost evaporated, using medium heat. Just before turning off the heat drizzle a small amount of sesame oil.

    4.         Serve on a plate and sprinkle Shichimi pepper.

     

     

    Shiokoji Chicken ham

     

    Ingredients:     2 Chicken thighs (400g)

                            3 Tbsp Shiokoji

                            1 tsp Sugar                  A

                            1/2 tsp Curry powder

                            Baby leaf

                            Shiokoji

    Directions:

    1.         Marinate chicken with A seasoning and wrap in cellophane. Leave in refrigerator for 6 hours to half day.

    2.         Remove cellophane and rewrap into a ham shape using new cellophane (skin side out). Tie ends with rubber bands.

    3.         Boil 2 liter of water. Then add the bar of chicken. Boil for 6 to 7 min. After boiling turn off the heat and let it shit for few minutes.

    4.         Slice into medallions and serve on the plate. Add baby leaf and drizzle shiokoji to taste.

     

    Vegetable and Shiokoji Minestrone

     

    Ingredients:     1/2 Onion (100g)

                            1/2 Celery (50g)

                            1 Yellow paprika (120g)

                            1 Tomato (200g)

                            4 Slice of bacon (60g)

                            1Tbsp Olive oil

                            Short pasta (50g)

                            2-3 Tbsp Shiokoji

                            4 cups of water

                            Salt and pepper

                            Celery leaf, shredded

    Directions:

    1.         Chop vegetables into 1.5 pieces.

    2.         Chop sliced bacon into 2cm pieces.

    3.         Heat the pan with medium heat and add olive oil. Cook bacon and add vegetables. Add pasta and seasoning. Close the lid and bring to boil.

    4.         Bring heat to low and cook for 12min. Season with salt and pepper.

    5.         Serve in a bowl and sprinkle shredded celery leaves.


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