Top 8 Best Kogi

Simple, yet elegant. The perfect blend of sweet with garlic and soy sauce. Theres nothing this sauce cant do.. From finishing vegetables to cooking calamari, its super versatile.. And a huge time saver for chefs vs. making it yourself..

Used Book in Good Condition.

Highly recommended for aged pork, this koji is called KAN KOJI, which is the Japanese traditional all-purpose seasoning of rice paste for aging marinade. By just marinating meat, seafoods, or vegetables, it brings out the natural aged umami flavor of the ingredients, tenderize their flesh, and also removes the smell of meat seafoods.. With miso blended, the aged umami flavor is multiplied deepens, going very well with pork. For meat seafoods, you can enjoy grilling. For fresh salmon or ham, you can use for carpaccio or salad. For vegetables like cucumber, radish, cabbage, or lettuce, you can enjoy as Japanese traditional style pickles tsukemono. Blending with mayonnaise is also a fine choice.. Compared to shio koji, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than shio koji. KAN means a coldness of winter. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan.. Made in AKITA with simple ingredientsRice, Soybean, Sugar, Salt, Rice Koji, Made of 100 AKITA's rice. Located in northeast Japan, with its blessed climate abundant nature, AKITA is one of the finest place for rice cultivation and fermented foods on the earth.. No alcohol adding. No chemical additives. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853. Without relying on machine, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue..

Highly suited for aged beef, this KOJI is called KAN KOJI, which is the Japanese traditional all-purpose umami seasoning of rice paste for aging marinade. By just marinating meatbeef, pork, chicken, whatever, seafoods, or vegetables, it brings out the natural aging umami flavor of the ingredients, tenderize their flesh, and also removes the smell of meat seafoods. Recommended for AGED BEEF.. Very easy to cook for aged flavor. Just marinate with an ingredient. For meat seafoods, you can enjoy the aging flavor by grilling. For fresh salmon or ham, you can use them for carpaccio or salad. For vegetables like cucumber, radish, cabbage, or lettuce, you can enjoy as Japanese traditional style pickles tsukemono.. Compared to shio koji, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient than shio koji. KAN means a coldness of winter in Japanese. Originally, KAN KOJI is made during severe winter by local grandmothers of Tohoku area in Japan.. Made in AKITA with simple ingredientsRice, Sugar, Salt, Rice Koji, Made of 100 AKITA's rice. Located in northeast Japan, with its blessed climate abundant nature, AKITA is one of the finest place for rice cultivation and fermented foods on the earth.. No alcohol adding. No chemical additives. Naturally brewed for more than a year by the traditional method which has been succeeded from 1853. Without relying on machine, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue..

SAVE when you buy 2-pack, 3-pack or 15 lbs Rhapsody rice or barley koji.. Starter culture to make sweet rice miso. Can also be used to make amazake, shio koji, rice milk, pickles. Hand-crafted in Cabot, Vermont, USA.. We ship the Monday following the day you placed your order. Shipping takes 1-4 days depending on how far you are from Vermont. Please disregard arrival information in box at right..

Anthony Bourdain Ecco.