$ 10.00
Hanamaruki's Liquid Shio Koji is a unique and convenient preparation of traditional shio koji. Hanamaruki makes shio koji, places it in a sake bag and then presses it to get only the enzyme-rich liquid. You can use this to marinate meats, season broths or even add to meatballs or gyoza filling.
To marinate a protein, add 10% of the weight of the protein in liquid shio koji. In other words, to marinate 100 grams of meat, add 10 grams of liquid shio koji.
To learn more about koji, please read this great article by Sari Kamin of Tasting Table.
Ingredients: rice, water, salt, ethyl alcohol
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Hanamaruki Foods is a large miso manufacturer founded almost 100 year ago. Their unique preparation of shio koji is wonderful for adding umami to many dishes.
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This ponzu that Suehiro makes is top notch! They use a blend of four different Japanese citrus: Yuzu for aroma, Sudachi for acidity, Daidai for sweetness & Yukou for mildness. The floral/citrus fragrance of this ponzu is out of this world. It does not stop there as the beautiful flavor of the citrus is balanced by the soy sauce & mirin. This is further elevated by the umami from the Ma Konbu dashi that Suehiro adds to this product. Use this with raw fish, veggies, mayonnaise (personal favorite), noodles, etc.
Please refrigerate after opening.
Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar
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Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 15.50
In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. It is used to highlight ingredients in a dish. Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The nose is strong malty, with koji and white miso notes, which perfectly highlights it's sweet, salty and strong umami flavor. Refrigerate after opening.
Ingredients: water, wheat, sea salt, rice wine spirit
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Started in 1938, Nitto Jozo produces artisanal white tamari utilizing Japanese wheat, sea salt and mountain spring water from the mountains of Toyota.
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