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Help CenterIgagoe 'Shio-koji' Salted Rice Malt 150g
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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’
Make a cut in fat of pork
Put ‘shio-koji’ thoroughly on the surface of pork (front and back), and pickle for about 2 hours
Wash out ‘shio-koji’ and wipe it
Put flower on the pork, then dip into liquid egg, and put ‘panko’ bread crumbs on the face of pork
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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:
Press tofu to get rid of water by putting weight
Place tofu into a container and add ‘shio-koji’ rice malt to pickle the tofu
Throw water when it comes from tofu
Keep pickling tofu in the fridge for 3days, and enjoy!
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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:
Put tuna sashimi slices into Ziploc bag. Add ‘shio-koji’ rice malt into it and marinate it.
Keep it in the fridge for 1-2hours.
Just before eating, add sukiyaki sauce and wasabi into the tuna and marinate.
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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:
Pickle slices of yellowtails into sukiyaki sauce and ‘shio-koji’ and leave it for 30minutes
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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:
Peel turnips and cut into 4-8 pieces.
Cut turnip leaves into slices. (About 5mm width)
Put all ingredients into Ziploc bag and marinate, then keep refrigerated for a night.
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