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