Collection: cura. Seasoning

cura. is a range of koji-based seasonings made by Tony Schifilliti in Stanmore, Sydney. By making umami less technical, cura’s pastes, liquids and salts are an easy way to enhance flavour. Made with everyday use in mind, you can get creative by adding a spoonful here and there to enrich your home cooking.

To create cura seasonings, cura combine traditional Japanese fermentation methods with unconventional ingredients. For example, cura’s tomato paste is fermented like miso, but replaces cooked soy beans with semi-dried tomatoes and roasted garlic. By doing this, cCura create new and unique flavours that are full of umami (known for its deliciousness and feelings of satisfaction).

 cura’s seasonings are versatile and can be used across a wide range of applications and at all stages of the cooking process. Cura uses organic, biodynamic and locally sourced (where possible) beans and grains. Cura products are unpasteurised, allowing enzymes and bacteria to aid gut health and digestion. If kept refrigerated they can last for years, but as a live product, we suggest consuming sooner rather than later.

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Koji-Based Seasoning

What is koji?

Koji refers to any substrate, such as rice, barley, or soybeans, that has been inoculated with a species of fungus called Aspergillus oryzae.

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