Koji Tomato Basil Salt
The Tomato Basil Koji Salt is a blend of koji-fied tomato skins, oregano, basil, koji rice flour, and fine Real Sea Salt. It is a multistep process to make this seasoning blend. First, Koji (Aspergillus oryzae) is grown on organic Jasmine rice. Koji is a domesticated mold that has been used for thousands of years for its enzymatic power to create amazing flavors and preserve food. The process takes 2-3 days to grow the koji on the rice. The rice is then dehydrated and blended into a flour. The tomatoes are also koji-fied by a process as well. Koji is added to the tomato material and placed in a vacuum sealed bag where it is then placed in hot water for several hours via Sous vide at 140 degrees Fahrenheit. This process pasteurizes and kills off all other microbes leaving the koji enzymes in-tact to break down the tomatoes and create some amazing umami flavors. This process takes 1 week. The tomatoes are then dehydrated at low temp to ensure the enzymes are still available. The herbs in this seasoning are organically homegrown and dried at low temp to ensure maximum flavor and aroma.
When using this seasoning, sprinkle some on your food and allow the koji to work its enzymatic magic and transform the flavors into something much more complex. This salt is great on raw veggies and tomatoes. It is also great on protein like chicken and beef. Made in very small batches. Experience the power of koji in the proprietary blend.
The Tomato Basil Koji Salt is a blend of koji-fied tomato skins, oregano, basil, koji rice flour, and fine Real Sea Salt. It is a multistep process to make this seasoning blend. First, Koji (Aspergillus oryzae) is grown on organic Jasmine rice. Koji is a domesticated mold that has been used for thousands of years for its enzymatic power to create amazing flavors and preserve food. The process takes 2-3 days to grow the koji on the rice. The rice is then dehydrated and blended into a flour. The tomatoes are also koji-fied by a process as well. Koji is added to the tomato material and placed in a vacuum sealed bag where it is then placed in hot water for several hours via Sous vide at 140 degrees Fahrenheit. This process pasteurizes and kills off all other microbes leaving the koji enzymes in-tact to break down the tomatoes and create some amazing umami flavors. This process takes 1 week. The tomatoes are then dehydrated at low temp to ensure the enzymes are still available. The herbs in this seasoning are organically homegrown and dried at low temp to ensure maximum flavor and aroma.
When using this seasoning, sprinkle some on your food and allow the koji to work its enzymatic magic and transform the flavors into something much more complex. This salt is great on raw veggies and tomatoes. It is also great on protein like chicken and beef. Made in very small batches. Experience the power of koji in the proprietary blend.
The Tomato Basil Koji Salt is a blend of koji-fied tomato skins, oregano, basil, koji rice flour, and fine Real Sea Salt. It is a multistep process to make this seasoning blend. First, Koji (Aspergillus oryzae) is grown on organic Jasmine rice. Koji is a domesticated mold that has been used for thousands of years for its enzymatic power to create amazing flavors and preserve food. The process takes 2-3 days to grow the koji on the rice. The rice is then dehydrated and blended into a flour. The tomatoes are also koji-fied by a process as well. Koji is added to the tomato material and placed in a vacuum sealed bag where it is then placed in hot water for several hours via Sous vide at 140 degrees Fahrenheit. This process pasteurizes and kills off all other microbes leaving the koji enzymes in-tact to break down the tomatoes and create some amazing umami flavors. This process takes 1 week. The tomatoes are then dehydrated at low temp to ensure the enzymes are still available. The herbs in this seasoning are organically homegrown and dried at low temp to ensure maximum flavor and aroma.
When using this seasoning, sprinkle some on your food and allow the koji to work its enzymatic magic and transform the flavors into something much more complex. This salt is great on raw veggies and tomatoes. It is also great on protein like chicken and beef. Made in very small batches. Experience the power of koji in the proprietary blend.