Japan Class Series, Virtual Class Via Facebook Live: Shio Koji Chicken, Wednesday, 4/22, 5:30PM
LEARN | EAT | DRINK
About Shio Koji
Used in Japan for centuries as a marinade or seasoning ingredient
The enzymes contained in shio koji break down proteins to pull out umami flavors
Tenderizes meat and fish
The enzymes decompose starches to draw out the sweetness from ingredients
Typical mold for fermentation is koji kin, also known as Aspergillus Oryza
Rice is inoculated with the mold
Koji grows on the rice stalk
Koji Kin is used to make:
Sake
Soy Sauce
Miso
Awamori- indigenous Okinawan alcohol
Shio Koji
CLICK Image To Open Shio Koji Chicken Presentation
