BLACK GARLIC SHIO KOJI CONDIMENT

Naturally fermented, Shio Koji is full of beneficial enzymes and probiotics. It is a salt substitute in cooking, a taste and umami enhancer, a meat tenderizer. Shio koji offered here is enhanced with garlic grown on the abandoned lands from Kagoshima Shirasu plateau, a volcanically active prefecture (Sakurajima). This particular garlic takes 8 months to produce and has a powerful flavor. This garlic is then fermented naturally, by regulating heat and humidity, giving it a supple, mellow, melting texture with accents of balsamic, candied plum, candied apricot. Simple use in meat, vegatable or fries marinades.