Black garlic shio koji

Naturally fermented, Shio Koji is full of beneficial enzymes and probiotics. It is a salt substitute in cooking, a taste and umami enhancer, a meat tenderizer...

Shio koji offered here is enhanced with garlic grown on the abandoned lands from Kagoshima Shirasu plateau, a volcanically active prefecture (Sakurajima). This particular garlic takes 8 months to produce. Planted in September, it germinates within a week and then withstands snow until spring.

First heat of April accelerates its development, for harvesting in May. This garlic has a powerful flavor. This garlic is then fermented naturally, by regulating heat and humidity, giving it a supple, mellow, melting texture with accents of balsamic, candied plum, candied apricot...

Using this garlic shio kôji is simple. In a marinade (2 to 3 tablespoons for 100g of meat or fish), we recommend leaving the food to rest for 1 to 3 hours. Power of shio kôji makes meat meaty and juicy. In Japan, vitamin B1 from pork and allicin from garlic are said to help relieve fatigue.

Taste of marinated products is enhanced. You can also season French fries before putting them in the deep fryer. Result is surprising. Black garlic shio kôji can also be spread on toast. It can be used in pasta, ramen, ratatouille seasoning, fish paillottes, flatfish and whitefish cooking... A simple recipe: with 100g of raw vegetables (cucumber, zucchini, carrot, daikon, peeled cherry tomatoes), mix 1 tablespoon of toasted sesame oil + 1 tablespoon of shio koji. Chill for 30 minutes and enjoy...