Umami Rice Paste Seasoning for Aging Marinade - 12.3oz【YAMASAN】

From the brand YAMASAN, you can now enjoy Japanese traditional food culture anywhere in the world. Since 1995, we have been delivering carefully selected traditional Japanese foods such as miso, soy sauce, and tea, inspired by the demands of our international customers. Our dedicated team shows you the essence of Japanese traditions and delivers authentic Japanese cuisine.

KOJI, the Japanese traditional all-purpose umami seasoning, is an indispensable ingredient for you. Containing abundant enzymes, KOJI is called the "Mine of Enzymes." This enzyme brings out the natural umami flavor of the ingredient, removes its smell, tenderizes the flesh, and makes it well-digested and absorbed into the body.

Highly recommended for aged beef, KOJI is very easy to use for various ingredients. Just soaking meat (beef, pork, chicken, whatever!), seafood, or vegetables adds umami to the ingredient. The flavor gets deeper and mellower after marinating in the fridge overnight.

Geographically and historically, Akita has been the center of the fermentation culture in Japan. With its hot, highly humid summer and harsh winter, as well as its great nature, Akita is one of the finest places for rice cultivation and fermentation food on the planet. Ando Jozo Brewery, founded in 1853, specializes in making fermented foods such as miso, soy sauce, and Japanese-style pickles, succeeding the traditional flavor and method.

Compared to shio koji, the steamed rice in KAN KOJI is additionally blended to make it sweeter, mellower, thicker, and stickier to an ingredient. "KAN" means a coldness of winter in Japanese, as KAN KOJI was originally made during the severe winter by local grandmothers in the Tohoku area of Japan.

Made with simple ingredients (rice, sugar, salt, and rice koji) and 100% Akita's rice, KAN KOJI is naturally brewed for more than a year by the traditional method that has been passed down since 1853. Without relying on machines, skilled professionals manage the quality and different fermenting conditions in each barrel with their honed eyes, nose, and tongue.

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