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Koji・Amazake・Miso・Shouyu
Kojiya Amekaze


3-32-11, Tsukuno-chou, Nishiku,Sakai City, Osaka Prefecture 593-8322
Phone number : 072-262-0333

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元禄二年創業の糀屋

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Easy shio-koji recipes

Natural fermented seasoning : Shio-koji

1 Enhancing the flavor of food

*Koji is steamed rice inoculated with koji-kin. Koji-kin can be added to a variety of grains such as rice, wheat and soybeans. During this process dozens of enzymes are created. These enzymes break down carbohydrates and proteins to make sugar and amino acids. This ultimately creates the rich flavor.
*Koji combined with salt produces a sweet seasoning with umami. Shio-koji is a seasoning that is flavorful and milder than your average household salt.


2 Enzymes bring out the rich flavor in food

The enzymes in Shio-koji breaks down the proteins in the ingredients and imparts a delicious savory taste in the food. It also helps make meat softer. The longer the shio-koji is applied on the ingredient the stronger the taste becomes.



Enzymes in koji
1 Amylase is an enzyme that breaks down starch into sugar. Sugar becomes the source of energy for the human body and brain.
2 Amino acids are absorbed into the body to help build muscle, blood and bone.
3 Lipase breaks down fatty acids.

 



からあげ

Karaage

1:Cut the chicken thighs into bite-sized pieces.
Place the chicken pieces in a plastic bag and add shio-koji (roughly 1/10th of the amount of chicken pieces) . Rub thoroughly and keep refrigerated for one night. Add grated garlic to suit your taste.

2:Apply potato starch and fry at 180℃.
 
3: Your karaage is now ready! With the shio-koji seasoning, the chicken pieces are tender with a mild, salty taste!


からあげ

Eggplant (Solanum melongena) marinated in shio-koji

1:Cut the solanum melongena into 5 pieces.

2:Place the solanum melongena in a plastic bag and add two tablespoons (Approx. 1/10 weight of eggplant) of shio-koji and rub thoroughly.
 
3:After storing in a refrigerator for twenty to thirty minutes it is ready.

4:Storing the solanum melogena for too long will result in a loss of flavor.