Specifications

Just add it and dishes become more delicious!
(Made of domestic rice malt)

Igagoe ‘Shio-koji’ Salted Rice Malt 150g

 

 

Just add it and dishes become more delicious!

 

(Made of domestic rice malt)

 

 

 

 

Pork Cutlet with ‘Shio-koji’

1. Make a cut in fat of pork

2. Put ‘shio-koji’ thoroughly on the surface of pork (front and back), and pickle for about 2 hours

3. Wash out ‘shio-koji’ and wipe it

4. Put flower on the pork, then dip into liquid egg, and put ‘panko’ bread crumbs on the face of pork

5. Fry with oil

   *’Shio-koji’ makes pork tender!

    

Tastes like cheese!? ‘shio-koji’ tofu

Ingredients: 400g of Tofu (medium-firm), 2 spoonful of ‘shio-koji’ rice malt

Direction:

1. Press tofu to get rid of water by putting weight

2. Place tofu into a container and add ‘shio-koji’ rice malt to pickle the tofu

3. Throw water when it comes from tofu

4. Keep pickling tofu in the fridge for 3days, and enjoy!

 

---------------------------------------------------------------------------------------------------------------------------------------------

 

 

Igagoe ‘Shio-koji’ Salted Rice Malt 150g

Just add it and dishes become more delicious!

 

It not only adds flavour and makes meats tender, but also helps us soothe away tiredness, reduce stress, keep good health condition, anti-aging and keep beauty. Try ‘shio-koji’ as seasoning for any dishes.

 

Name: ‘shio-koji’ salted rice malt

Ingredients: Rice malt (domestic rice), Salt, Spirit

Net weight: 150g

Storage: Do not expose sunshine. Keep refrigerated after opened the package and consume as soon as possible.

 

Nutrition facts (per 100g)

Calories: 137kcal

Protein: 2.4g

Fat: 0.8g

Carbohydrate: 30.0g

Sodium: 4800mg

 

*Package may be changed.

Category: ‘shio-koji’ rice malt, seasoning, domestic, Igagoe

 

Igagoe ‘Shio-koji’ Salted Rice Malt 150g

Just add it and dishes become more delicious!

(express delivery available)

 

nRice bowl with ‘shio-koji’-pickled tuna

Pickled left over tuna sashimi (sliced raw tuna) with ‘shio-koji’ rice malt

Ingredients: 5-6 slices of tuna sashimi (sliced raw tuna)

15g of ‘shio-koji’ rice malt

Sauce for sukiyaki (sugar, soy sauce, cooking Japanese sake)

Wasabi horseradish

2-3 leaves of ‘shiso’ perilla

Leeks

Directions:

1. Put tuna sashimi slices into Ziploc bag. Add ‘shio-koji’ rice malt into it and marinate it.

2. Keep it in the fridge for 1-2hours.

3. Just before eating, add sukiyaki sauce and wasabi into the tuna and marinate.

4. Place ‘shiso’ perilla leaves on top of rice, then put tuna with thinly sliced leeks.

    

   nGrilled yellowtail with ‘shio-koji’

   Ingredients: 2slices of yellowtail

                    15cc of sukiyaki sauce (sugar, soy sauce, cooking Japanese sake)

                    15cc of ‘shio-koji’ rice malt

   Directions:

1. Pickle slices of yellowtails into sukiyaki sauce and ‘shio-koji’ and leave it for 30minutes

2. Grill it

   *It’s good idea to divide into a couple of slices and keep them frozen.

    

   nPickled turnip

   Ingredients: 2 turnips, 30cc of ‘shio-koji’ rice malt

   Directions:

1. Peel turnips and cut into 4-8 pieces.

2. Cut turnip leaves into slices. (About 5mm width)

3. Put all ingredients into Ziploc bag and marinate, then keep refrigerated for a night.