Rice koji Ichiyazuke no Tomo (550 g)

Rice koji is used for fermenting rice to make sake, or for fermenting soybeans to make miso. But that’s not all! It is also used to make pickled foods and even on meat to simulate the process of “dry aging” for example.

In the case of “Ichiyazuke no tomo” koji, the food is not buried in a bucket of koji, as in the “nukazuke” technique: it is placed in a resealable plastic bag of the Ziploc type with a dose equivalent to 1/6 of its weight in koji, then the bag is closed and mixed (this is the principle of marinating) so that the koji is correctly distributed on the food.

It is then left to rest for a few hours to half a day, or even overnight, depending on whether you want your food to be lightly salted and marinated, or really tenderised, as with meat for example.

Koji can be used to replace salt in food, so it is quite possible to eat vegetables marinated for a few hours with koji on top, as is. If a less salty taste is desired, simply rinse the vegetables before eating them.

For meat or fish, the same principle applies, but marinate for at least half a day, depending on the size and cut of the pieces. Wipe off with paper towels before cooking.

Store in a cool, dark place. After opening, store in the refrigerator and use up quickly.

Good to know: Pickled vegetables are an important part of the Japanese diet and contain probiotics responsible for the production of vitamin B12.

About Hoshino Honten

Hoshino Honten established its miso brewery in the town of Settaya in 1846. A former shogunate domain during the Edo period (1603-1867), the area has abundant groundwater that has allowed miso, soy sauce and sake breweries to flourish for a long time. Hoshino Honten continues to produce mainly miso and soy sauces known for their deep flavours.