Collections: Asian Canadian Makers
La Brasserie San-Ô is a koji products producer in Montreal led by husband and wife Noriko & Yota.
Koji is made with cooked rice inoculated with a harmless and safe-to-eat fungus called "aspergillus oryzae" and is used to ferment and marinade traditional Japanese foods like miso, sake, soy sauce, and more. Koji produces amylase and protease which breaks down complex carbs and proteins respectively. Breaking down carbs makes simple sugars available for fermentation. Breaking down protein into amino acids creates more tender protein and more umami flavour.
Fresh Koji (250mL) is activated koji that's sold in jars and ready to use! It's best used to enhance umami in your dishes or to tenderize meat or tough veggies (eg. carrots). The time to tenderize is dependent on how tough the meat is and how much koji you use. My personal guideline is 1-2 Tb per pound of meat for 12hrs - 24hr. Adjust as you see fit. Use it like salt or soy sauce in marinades you would normally make at home.
contains: rice, water, aspergillus oryzae, salt (shoyu koji also contains soy)