Cherry Blossoms herald the beginning of springtime, the emotion of awakening, renewal, new beginnings, and the anticipation of the warmer, brighter days of summer to come. The SAKURA SHIO KOJI is made from Japanese pickled Sakura flowers, Spring Water, and Rice koji fermented at high temperatures and then aged for months at Low temperatures, combining both methods of making sake and Shio koji.
Sakura Flowers' smell reminds me of the seasonal herb Woodruff, followed by well-balanced acidity and Umami and bold cherry flavor on the palate. Great for marinating Scallops and Squid before serving as the Enzymatic power lowers the PH level and concentrates the Seafood's flavor, firms the texture of Seafood, and helps with searing it faster, with better caramelization.
find some more recipes based on Sakura flower Shio koji here.
WE ADVISE YOU TO WORK AT HACCP STANDARDS DURING THE WHOLE PROCESS OF INOCOLUATING KOJI ON FOOD.
WE ARE NOT RESPONSIBLE FOR ANY FOODBORNE ILLNESS RESULTING OF OUR INSTRUCTIONS OR GUIDELINES.
WE DONT RECOMMEND CONSUMING RAW OR UNDERCOOKED MEAT AFTER THE KOJIFICATION.
WE RECOMMEND PURCHASING OUR KOJI GROWING EQUIPMENT ( HUMIDIFIER, HEAT MATT, TEMPERATURE PROBES, , TRAYS OR CONTAINERS. NECESSARY FOR THE INOCULATION PROCESS.