Description

1. Highly suited for aged beef, this KOJI is called “KAN KOJI”, which is the Japanese traditional all-purpose umami seasoning of rice paste for the aging marinade. Just marinating meat(beef, pork, chicken, whatever!), seafood, or vegetables, brings out the natural aging umami flavor of the ingredients, tenderizes their flesh, and also removes the smell of meat & seafood. Recommended for AGED BEEF.
2. Very easy to cook for aged flavor. Just marinate with an ingredient. For meat & seafood, 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 Japanese traditional style pickles “tsukemono”.
3. Compared to salt koji, steamed rice is additionally blended to make it sweeter, mellower, thicker, and stickier an ingredient than salt koji. “KAN” means the coldness of winter in Japanese. Originally, KAN KOJI is made during severe winter by local grandmothers in the Tohoku area in Japan.
4. Made in AKITA with simple ingredients(Rice, 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 places for rice cultivation and fermented foods on the earth.
5. No alcohol adding. No chemical additives. Naturally brewed for more than a year by the traditional method which has been succeeded in 1853. Without relying on machines, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue.