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vegetables and meats
by a brewery dating to 1869
Dashi: steep in hot water with kombu
about Tadokoro Shōten
per 200ml bowl of dashi
Hanamaruki, Liquid Shio Koji, 10L Material_Wood vegetables and meatsA 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
