Shio Koji, which means salty koji, is used primarily in marinades in Asian cuisine. It enriches and softens the taste of the food it is added to, thanks to the various enzymes and lactic acid bacteria it contains.

Shio koji is a great all-purpose seasoning. From sautéing peas to marinating meat for a few days, you'll love what it can do to almost anything it touches.

Shio koji is an incredible food that can provide many of the same benefits as amino sauce or amino puree, but with flavors and aromas closer to fresh koji and amazake. You can think of shio koji as your flavor enhancer; It's the perfect umami bomb that will make people go crazy for more.

Features

Enzymatic Power: The secret of Shio Koji is based on the koji mold fungus called A. Oryzae. Koji produces many enzymes as well as various aromatics, and these enzymes change the structure of the foods it comes into contact with, making them sweet, umami and much more aromatic.

Balanced Taste Profile: Boiled rice reaches maturity within 48 hours after being inoculated with koji spores. Afterwards, it is subjected to lactic acid fermentation for approximately 2 weeks and during this process, it acquires aromas reminiscent of soy sauce. Its taste is very close to koji mushroom, but at the same time it is in harmony with sweetness and sourness.

Versatile Use: Shio Koji is almost as versatile as salt or sugar. So you can consume it with anything. Just a few drops will take your appetizers to a whole new level. If you marinate the meat with it, even the toughest meat will become completely soft within a few hours. It provides a nice caramelization in sautéing. You can get a strong start by adding a few milliliters of shio koji to your fermentations. You can easily add umami and saltiness to your sauces with shio koji.

Shio Koji Sauce: Shio Koji sauce is often used to tenderize and season meats and fish. It can be used as a substitute for soy sauce or salt and used in a recipe such as stir-fries, boiled dishes, baked goods, etc. The ease of use of the liquid form makes the sauce form a popular option compared to puree.

Goes Well Together:
Meat, chicken or fish
Egg
Green Leafy Vegetables
Potatoes
Oyster mushroom
Tomatoes
Pear
Mustard