Ingredients: Rice, Spring Water, Lemon, A. Oryzae
MaturationFermented in an Earthenware pot
Fermentation period: At least a week
Properties: glutenfree, vegan, unfiltered, not pasteurized
Shelf life: 12 months, stored cool and dry
Weight: 200 g
Sich Lemon Shio Koji is not only suitable for marinating vegetables, fish, or meat but also for fermenting vegetables. With its strong salty taste, it is perfect for salting and spicing all kinds of sauces and dishes. The slight lemon note makes it the perfect addition to every fish-dish.
It is made by Mimi Ferments, an independent Berlin-based producer of hand fermented soy sauce and miso, using only the finest organic soybeans. Due to the different fermentation times, these products not only develop different colours, but also a variety of unique flavour tones. They are loved and used by many Michelin star chefs and can now become a magic ingredient in your own culinary creations.
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