Van Koji 鹽麴
Used in Japan for centuries as a seasoning or ingredient, Shio Koji has seen resurgence in popularity in recent years with the increased interest in fermented foods. The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes to tenderizing meat and fish. The enzymes also decompose starches to draw out the sweetness from ingredients.
Benefits of Shio-Koji: First, it is very tasty. It is a natural pro-biotic seasoning. Brings the same saltiness with Half the sodium. Contains minerals, fiber and vitamins. Aids in digestion and good for general health.
Known to be an all-purpose seasoning, shio koji can be the multi-tasking seasoning in your kitchen. Shio Koji’s convenience is another reason this traditional ingredient recaptured the spotlight in Japan. Shio Koji can be simply poured onto meat or fish as a marinade or added as a sauce or finishing touch. It can also be used in place of salt by substituting two teaspoons of shio koji for every teaspoon of salt.
We recommend 2 tablespoons per 1 pound of meat, best to marinade overnight in the fridge.
建議每1磅肉用10ml鹽麴來醃，最好在冰箱中醃過夜
鹽麴，是一個比較陌生的食材，但對日本的婦女們來說，它是料理中的魔法調味料，亦是養生好物！因為鹽麴的鈉含量比食鹽低，對身體負擔較少，是代替食鹽的一個好選擇。鹽麴是日本一種傳統調味料，由江戶時代開始已有記載它的出現。除了令食物的鮮味提升之餘，鹽麴亦好處多，以下就簡介它的3大好處！
- 修復肌膚抗衰老：對於女性來說，鹽麴是吃得到的護膚品。因為內有活性酵素，可以修復肌膚細胞，抑制皮膚老化。
- 助排毒增免疫力：鹽麴發酵好菌，有益於腸胃。在製作過程中，會產生多種有機酸及益生菌，從而可以調整腸道健康，同時有助排毒。提升免疫力，有助調節新陳代謝。
- 減少腎臟負擔：鹽麴內的鹽分和鈉含量較食鹽低，同時亦不會減低料理味道，是代替鹽的一個好選擇。
