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Sake Kasu Lees is the solid remnants left over from making Sake. This fermented, Umami flavor bomb is a fantastic base for a marinade or a rub for protiens. A common practice is to blend lees with mirin to marinate white fish. Kasujiru soup, or Sake Lees Miso Soup is popular winter soup in Japan.
Rice kernels are covered with a fragrant white bloom of aspergillus oryzae mold. The mold releases enzymes that ferment the rice by decomposing its carbohydrates and proteins. Make Shio Koji by combining koji rice , salt and water and allow the mixture to ferment for a couple of weeks at room temperature. Shio Koji is a thick , slightly lumpy paste that is salty and has a light miso flavor. Use Shio koji as a salt substitute, marinate meat and fish or pickle vegetables. Shio Kogi can also be used as a soy sauce substitute. Koji is one of the key ingredients used in making miso, sake, and amazake.
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Shio Koji is a traditional Japanese condiment composed of fermented rice, salt and water. The wonderful fermented rice flavor, similar to sake, imparts a lot of flavor when marinading proteins and vegetables as well as a flavorful salt replacement. Shio Koji is gaining traction in the North American food scene and is likely one the next big buzz ingredients imported from Japan.
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