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by a brewery dating to 1869
Dashi: steep in hot water with kombu
also known as a Hanakatsuo Kezuri
neat it is fuller and more liqueur-like
marinade Storage Refrigerate after opening SKU S0397 Is this ready to use or does it need diluting
Hanamaruki, Liquid Shio Koji, 10L Material_Wood by a brewery dating toA strained, pourable salt koji that seasons and tenderises in one step, packed 10 litres for the working kitchen. Why Chefs Choose This Tenderises as it seasons: the koji's proteases break protein down into amino acids, softening meat and fish while building umami. Rounded, not just salty: its amylases turn rice starch into sugar during fermentation, so it brings a gentle natural sweetness alongside the salt. One ingredient, many jobs: a single salt
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