Brown Rice Shio Koji with Slow Roasted Spring Garlic A most wholesome and versatile umami condiment

First produced: 
Fermentation time:  18 days
Average fermentation temperature:  17°c
Brown Rice Shio Koji with Slow Roasted Spring Garlic

Description

This brown rice shio koji been fermented for just shy of 3 weeks and comes augmented with slow-roasted green garlic, toasted koji (in addition to the fresh), and brewer’s yeast.

It’s a great replacement for powdered veggie stocks, in dressings, atop fresh tomatoes, in sauteed greens, and more.

The brown rice variation (as opposed to white rice shio koji) gives it a deeper nuttier flavor profile. Yumtown!

Ingredients & Sourcing

  • Brown Rice (as Koji)
    • Proportion of total by weight: 39%
    • Source: Slater Farms 🌻
    • Origin: NSW
  • Filtered Spring Water
    • Proportion of total by weight: 39%
    • Source: Tasmanian Mountain Waters ⭕
    • Origin: Burnie, TAS
  • Spring Garlic
    • Proportion of total by weight: 4%
    • Source: Rocky Top Farm 🌿
    • Origin: Penna, TAS
  • Aspergillus Oryzae (Koji spore)
    • Proportion of total by weight: 0.1%
    • Source: Gem Cultures 🔮
    • Origin: USA
  • Toasted Koji (White Rice, Aspergillus Oryzae)
    • Proportion of total by weight: 0.9%
    • Source: Southern Wild 🌻
    • Origin: Penna, TAS
  • Nutritional Yeast
    • Proportion of total by weight: 1.5%
    • Source: Nature First Premium 🔮
    • Origin: Australia
  • Salt
    • Proportion of total by weight: 16%
    • Source: Tasman Sea Salt ⭕
    • Origin: Swansea, TAS

Legend

🌿 A Certified Organic ingredient.

🌻 A Biodynamic ingredient grown to a Demeter Certification.

🍏 An "organically grown" ingredient. No use chemical of fertilizers or sprays as far as we know. Not certified.

🔮 A conventionally produced ingredient. May contain trace chemicals or pesticides.

👩‍🌾 A wild harvested ingredient. Sustainably harvested. May contain trace chemicals or pesticides.

⭕ An ingredient outside the food code and not subject to certification criteria. May contain trace chemicals or pesticides.