Chicken Thigh Marinated with Shio Koji
Shio Koji is made with organic rice from Luoshan, Hualien, and sea salt from Zhou Nan Salt Field in Chiayi. Koji is a fermented product made by putting a quality strain, kouji, from a Japanese store over 300 years old in cooked rice, wheat and beans, and fermenting the combined ingredients. After koji and the ingredients interact with other, they would decompose the three major elements most often ingested, i.e. starch, protein and fat, into small molecules of glucose, amino acid and fatty acid that can help the human body absorb nutrients and increase energy rapidly.
Fermented using the organic rice from Loushan, Hualien, the sweetness comes from the glucose dissolved from natural fermentation; this drink, rich in vitamins and amino acids, is regarded as a “drinkableing nutrient” in Japan.
HIDEKAWA Fermentation Workshop
In the current society filled with food safety problems, we can’t help but worry about, or even suspect, whether every bite of food we ingest is safe.
Carefully selected 100% domestic non-GMO and pesticide-free soybeans and naturally sun-dried bitterns are used to make tofu and dried tofu. By insisting on not adding chemical antifoaming agent, no bleaching, and no dyeing, we offer you the most natural, pure and healthy ready-to-eat soybean products.
Amazake is a drink made by fermenting organic rice naturally. Although the name has “liquor” in it, the product is completely alcohol free.
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