Chili Koji from Adónde Fermentation Lab

Description

Bomb alert: here’s a totally original condiment that will leave no one indifferent. A delicately spicy sauce made with koji, the star ferment of Japanese cuisine, derived from the noble mold « aspergillus oryzae », which grows on grains, in this case rice (but you don’t have to remember all that).

This is a fermented sauce, not cooked, which has the advantage of preserving the properties of the ingredients used: red pepper from Paris, France, organic citrus and salt from Bretagne’s salt marshes; a podium of character softened by the sweetness of koji. The result in the mouth is astonishing, not to say addictive: melt-in-the-mouth, umami and so many flavors that mix and mingle in the simplest of ways. A must-have for sure.

Use:

Because this Koji chili is off the beaten path, we advise you to be daring. So, like a taste explorer, dare to combine it with everything on your plate: cheeses, grilled meats and vegetables, but also in a marinade to reheat raw fish, spread on a sandwich or even in a cocktail. Based on the principle that to try Adonde Chili Koji is to adopt it.

Storage:

Glass jar to be stored in a cool, dry place, water to be refrigerated after opening.

Ingredients:

Rice koji, « Agriculture raisonnée île de France » chili pepper, organic citrus, Nature & Progrès gray salt from Brittany.

Shelf life:

18 months