Salty, Savory & Fermented
Salty, Savory & Fermented

Kan Koji Paste (Savory Salt Koji)

$14.00

配送 チェックアウト時に計算されます。

  • Description
  • Details
  • How To Use
  • Tradition To Table
Highlights
  • Versatile paste perfect for marinades, sauces, pickles and more
  • Natural sweetness of glutinous rice complements the saltiness
  • Naturally brewed for over a year for mellow flavor

Kan Koji Paste is a type of rice miso/paste made by combining steamed glutinous rice and salt with koji, a traditional Japanese fermenting microorganism commonly found in soy sauce, rice vinegar, and sake. “Kan” refers to the bitter cold of winter as it is typically made during the winter months in Japan’s northern Tohoku region. Adding steamed glutinous rice, harvested in Akita from Ando Jyozo’s own fields, gives this paste a thicker, stickier texture and a sweetness that perfectly complements the salt. Naturally brewed for over a year, this Kan Koji Paste has a delightfully mellow, fermented flavor.


Size: 180g
Storage: Refrigerate after opening.
Ingredients: Rice, sugar, salt, rice koji

DISCLAIMER:

We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

Suggested Uses: This all-purpose, umami-rich seasoning works wonderfully as a marinade for meat, poultry, seafood, and vegetables, especially when grilling. To make tsukemono (Japanese pickles), coat sliced vegetables of your choice (Eg. cucumbers, radish, or cabbage) with kan koji paste and refrigerate overnight.
Substitutions: Can be used in salad dressings and dipping sauces as a salt substitute for a touch of salty umami!

Kan Koji Paste (Savory Salt Koji)

$14.00

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