SPELT SHIO KOJI

Danish grown organic spelt is carefully fermented into koji, the koji mycelium is then salted and aged for 4 months in wooden barrels becoming fruity and sweet as it ripens.

The fermented spelt paste is then cold pressed into a concentrated extract that is full of complexity, umami and malt notes that will help you to elevate the flavour of almost any dish. Use as a finishing sauce.

SUGGESTIONS:

Mix it with room temperature butter (to taste) and add it to pasta or sourdough toasts.

Use it to cure meats before roasting (fatty cuts of pork, chicken or beef)

For curing raw fish before making sushi

Mix it with tamari or shoyu and use as dipping sauce for dumplings or sushi

Mix it into sauces, dips or stews right before serving

TRY As a topping for pizza or pastries (savoury or sweet)