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Quick ViewSake Kasu Lees
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.
Quick ViewKoji Rice Dried
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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Quick ViewNama Shio Koji
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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