Sagohachi

Du pays qui a inventé le sudoku vient un condiment numérique qui va multiplier l’umami de votre cuisine. Le sagohachi est similaire au shio koji, cependant, au lieu d’ajouter de l’eau au koji et du sel, on ajoute ici du riz cuit, ce qui donne une consistance pâteuse et une saveur sans doute plus riche. Sa polyvalence est comparable à celle du shio koji, mais pour le saumurage, le sagohachi est plus facile à utiliser.

From the country that invented sudoku comes a numerical condiment which will multiply your cooking’s umami. Sagohachi is similar to shio koji, however, rather than adding water to koji and salt, here one adds cooked rice, resulting in a paste-like consistency and arguably richer flavour. Its versatility matches that of shio koji, but for pickling, sagohachi ranks higher in ease of use.

Aus dem Land, in dem das Sudoku erfunden wurde, kommt ein numerisches Gewürz, das den Umami-Gehalt in Ihrer Küche vervielfacht. Sagohachi ähnelt dem Shio-Koji, doch anstatt Wasser zu Koji und Salz zu geben, fügt man hier gekochten Reis hinzu, was zu einer pastenartigen Konsistenz und einem wohl reichhaltigeren Geschmack führt. Seine Vielseitigkeit entspricht der des Shio-Koji, aber zum Einlegen ist Sagohachi einfacher zu verwenden.

Price

CHF 12.- (180gr)

Ingredients

Organic short grain rice, Organic rice koji (inoculated with Aspergillus Oryzae), sea salt

How to eat

Sagohachi and shio koji are arguably the most versatile of the condiments I have to offer – they pack the same umami punch as soy sauce or miso but with a less distinctive flavour. They add sweetness and saltiness to your dishes and the enzymatic activity breaks down harder to eat cuts of meat. You can coat meat, fish, tofu or vegetables in either for a few hours, rub it off (as the koji tends to burn easily) and cook as you normally would. Use wherever you would use salt. Sagohachi is more paste like thank shio koji.

Storage

My sagohachi is unpasteurized so please be careful if you leave it at room temperature – it can lead to C02 build-up as a result of continued fermentation. It is best kept in the fridge.

Expiry date

This is a high salinity product, therefore you could keep it in the fridge almost indefinitely. Please exercise caution as inserting a dirty utensil, for example, will invite unwanted mold and affect how well it keeps.

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    Shipping costs CHF 7.00