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Sansho Zuke

三升漬

$10.00 USD

Deep umami • Gentle heat

Originating from the northern part of Japan, Sansho Zuke is a fermented condiment made with soy sauce, rice koji & green chilies

Perfect as a finishing sauce or condiment. Great with savory pancake, sushi, grilled protein.

Ingredients: green chili, rice koji, gluten-free soy sauce

Refrigerate for best quality.

4oz (118ml)

山椒漬けは、日本北部発祥の発酵調味料で、醤油、米麹、青唐辛子を原料としています。そのまま食べても、ご飯や麺類にかけても美味しくいただけます。塩や醤油の代わりに、唐辛子の辛さでピリッとした辛さを加えるのもおすすめです。

原材料：醤油、米麹、青唐辛子

118ml (4oz)

What Is Koji?

Koji (麹) is one of the key ingredients behind many traditional Japanese fermented foods. It is made by growing a beneficial mold called Aspergillus oryzae on steamed rice, barley, or soybeans. As the koji grows, it produces powerful natural enzymes that break down starches into sugars and proteins into amino acids. This process creates sweetness, develops rich umami flavor, and makes nutrients easier for other microorganisms to use during fermentation.

What is Koji image

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Koji has been used in Japanese food making for more than a thousand years and plays an important role in producing miso, soy sauce, sake, mirin, amazake, shio-koji, and other fermented foods and seasonings. Different types of koji can be made depending on the grain or bean used and the food being produced.

Koji can also be used directly in cooking. Shio-koji, made by fermenting koji with salt and water, is used as a seasoning and marinade. Its enzymes help break down proteins, which can tenderize meat and fish while adding savory umami flavor. Koji can also bring out natural sweetness in vegetables, grains, sauces, and other foods.

An image of koji in a spoon

Although koji itself is not usually eaten in large amounts, foods made with it can provide amino acids and other compounds created through fermentation. Koji fermentation can also make certain nutrients and flavors more available. However, the health qualities of the finished food depend on how it is made; not every koji product contains live microorganisms.

Koji is sometimes described as a “fermentation factory.” Its enzymes transform simple ingredients into foods with deeper flavor, sweetness, aroma, and complexity. Without koji, many of the foods and flavors strongly associated with traditional Japanese cooking simply would not exist.

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