Shio-koji di Orzo biologico
Nesler’s Shio-koji di Orzo (Barley Shio-Koji) s produced using exclusively local barley, Sicilian sea salt and water. All the processing is done in an artisanal way.
The Japanese word Shio-Koji could be translated as "Koji salt"; this makes us understand that it is actually a way of using salt. In this form, the salt gives more flavour and adds a very particular flavour to the dishes. It is often used to marinate meat, fish and vegetables, but also for seasoning. If added to oil and shaken in a closed jar to emulsify it, it can be an excellent condiment for salads or other vegetables, cooked or raw. It can be used for salting raw foods or during cooking. In addition to giving umami taste to food, it helps caramelise both protein foods and vegetables.
Once you learn about its flavour, using it becomes easy. Really easy!
Like all Nesler - Cibo Vivo products, shio-koji is not pasteurised. It should be kept in the refrigerator.
If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.
Ingredienti: acqua, orzo*, sale marino integrale, spore di Aspergillus oryzae.
*da agricoltura biologica
IT-BIO-007
Agricoltura Italia
Nutritional information per 100 g (in grams):
Energy: 90 kcal; fats: 0.4; saturated fats: 0.1; carbohydrates: 10; sugar: 1; protein: 3.1; salt: 11.3.
Produced by:
Nesler società semplice agricola
strada Sterpaio snc
Viterbo (VT)
This seasoning comes from the action of the mycelium of Aspergillus oryzae, a fungus that transforms cereals into Koji. It is a microbial process comparable, in some ways, to malting, because through the action of microbes the enrichment of the cereal with enzymes is obtained, similar to that obtained with gemination in the case of malt production. The Koji has a delicious and inebriating scent, which is transmitted to Shio-Koji. The enzymes contained in the cereal give it the umami taste, much sought after by chefs and gourmets.
In practice, after producing the Koji, as is done for miso, it is added to salt and water and left to ferment for another ten days. The result is an incredible cream.
We only use local, selected and controlled raw food materials. We do not use soy, products containing GMOs or synthetic chemicals. All the ingredients used are indicated in the sheets and on the label, with no exclusion.
Our understanding of "local" takes into account the climate and the real movements we make. Furthermore, we try to work with the most conscientious farmers in the area. What we absolutely prefer is to produce raw food materials ourselves.
What is most important to us is a high level of respect for Earth and Man and high levels of quality.
We prefer quality to the abstract concept of "local", we prefer to know suppliers, we prefer to strive for quality, rather than passively accept labels. We prefer the small to the big producer and... We are realistic. The compromise is sometimes to go further, rather than to lower the quality level. Our "local" is a "relative local" that makes us use whole Sicilian salt, Tuscan peas, cereals grown in Tuscia, organic hazelnuts grown a few kilometers away, and so on.