・Our handmade raw rice Koji used
・Rice from organic farming in the EU
・Natural sea salt used
・No additives, no pasteurisation
・GMO-free, vegan, gluten-free
If you use it instead of salt, you can prepare dishes with less salt.
To make salt Koji pickles, mix 100 g of vegetables with 10-15 g of salt Koji and put it in the fridge for half a day to a day.
To tenderise meat, coat it with salt Koji 30 minutes to a day before cooking. Use 10g of salt koji per 100g of meat. The time depends on the meat and your preferences.
No additives or preservatives are used, and pasteurisation is avoided to preserve nutrients, vitamins and micro-organisms.
| Netto | 200g |
| Ingredients | rice Koji (rice*, A.oryzae), sea salt**, water *from organic farmers in the EU **natural see salt without additives |
| Allergy | – |
| Storage | Refrigerated at +10°C, best before: 3 months after production. |
| Production | Handmade in Valkenburg, the Netherlands |
| Nutritions per 100g | Energy: 351kJ/ 84kcal Fat: 0.5g Saturated fatty acids: 0.2g Carbohydrates: 19.1g Sugar: 0.1g Protein: 1.9g Salt: 13.7g |
Storage
Can be kept unopened in the fridge for 3 months. Use a clean spoon or other clean utensil each time you consume to prevent the growth of unwanted bacteria.
