完熟 塩麹
Shio-koji
はじめは漬物のもととして、裏メニュー的に季節限定販売をしていた塩麹。県産あきたこまちで造った麹をゆっくりゆっくり熟成させた甘みと旨味はブームが落ち着いた現在でも人気継続中！
石孫の味噌と同じ米麹を、沖縄の塩シママースと合わせ６ヶ月以上熟成させた味は、漬物ばかりではなく色々なお料理にお使い下さい。
At first, Shio-koji was used as a source for making pickles and was sold seasonally in tune with pickling season. The sweetness and umami of koji made from Akita Komachi rice is very slowly aged. There was a Shio-koji boom in recent years, meaning our product is now available throughout the year. Even though the boom has subsided, this product is a firm favorite. The koji here is the same rice koji that is used for Ishimago’s miso, aged with Okinawa’s shimamasu salt for six months or more. Please use it for various dishes as well as for making pickles.
おすすめの使い方
Recommended use
鍋物の味付けや、野菜炒め、肉･魚を漬けたり、お菓子の隠し味にも！
一般的な塩麹の手作りレシピが「10日から2週間で出来上がり」なのに対して、石孫の塩麹は昔から６ヶ月以上の長期熟成。
米の形はほとんど判らないくらいトロトロのペースト状だからお料理にも使いやすく、旨味も甘みもたっぷり溶け込んでいて、一般的な塩麹の塩の割合は5～6割程度なのに対し、石孫の塩麹は2割ほどで低塩分。ゆっくりゆっくり熟成したので塩カドがとれたまろやかさも特徴です。
Seasoning hot pots, stir-fried vegetables, pickles, as a rub for meat and fish, and also as a secret ingredient in sweets!
Whereas common hand-made recipes for shio-koji are made in 10 days to 2 weeks, Ishimago’s shio-koji has been aged for 6 months or longer.
The consistency is almost a paste, so it’s easy to use for cooking, and it has plenty of umami and sweetness. The salt taste ratio in comparison to the use of general salt is about 50-60%, while it has a low salt content of about 20%. Due to very slow maturation, this shio-koji is not overbearing and will complement to enhance the taste of whichever recipe you choose.
栄養成分表示（100ｇ当たり）Nutritional information per 100 ml
| エネルギーEnergy | 173kcal |
|---|---|
| たんぱく質 protein | 2.7g |
| 脂質lipid | 0.7g |
| 炭水化物carbohydrate | 39.4g |
| 食塩相当量salt equivalent | 14.2g |
商品情報Information
原材料：
米(秋田県産)、食塩(沖縄の塩シママース)
賞味期限：180日
保存方法：直射日光及び高温多湿を避け、冷暗所で保存。
ご注意：
時々うす茶色のものが混じっていることがございますが、米由来のものです。異物ではありませんのでご安心下さい。
塩分:約16.2％
※本品製造工場内では小麦を使用しております。
Ingredients：
rice,salt
Best before：180days
Preservation：please store at a cool and dry place.
Notes：
Light brown soy particles can be found in Shio-koji, they are derived from rice and not any other.
Salt content：16.2%
※The product is manufactured in a facility that also makes products containing wheat.