This Liquid Shio koji is made from Barley and Japanese Sakura Leaf. It has slightly more salt on the palate compared to the Sakura Flower shio koji, but ha s also a stronger flavor of ripe cherry, Woodruff and marzipan.
Brilliant for marinating Seafood and shellfish before and after cooking.
Want to know what else you can do with this Liquid Shio Koji ?
Head to https://kojinomics.thinkific.com/courses/liquid-shio-koji for more recipes.
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.