Even after this short fermentation period, it reveals its unique, gentle aromas that can transform dishes in no time. The enzymes naturally present in the koji – and abundant in Shio Koji – deliver a powerful dose of umami while also acting as a natural tenderizer.
Shio Koji
200g
Seasoning made from fermented organic koji rice.
Sweet, salty and full of umami.
Vegan • unpasteurized • gluten free
A miracle seasoning made from just three ingredients: Our Shio Koji is crafted by fermenting organic rice koji, water, and salt for two weeks, stirred daily.
The wonderful ability of shio koji is to naturally break down carbohydrates and proteins using the enzymes contained in koji. This gives pickled food a more intense flavor and delicate texture after just a few hours and days. Shio Koji can be used as a marinade for pickling tofu, vegetables, meat and fish or directly as a seasoning and salt substitute. Once you have familiarized yourself with the use and handling of shio koji, you will hardly want to cook without it again.
Note: This product is unpasteurized – and that’s exactly what makes it so good and special!
As a result, its color, texture, and flavor may change over time. This is completely normal and safe to consume. To prevent the packaging from swelling, the product should be stored at 4–8 °C.
The tradition of Shio Koji goes way back in the history of fermentation culture. In recent years, Shio Koji has experienced a new rise in popularity in Japan. This is probably due to the ease of production, which is possible in every household, and the mild, sweet flavors that emerge after just two weeks of maturing.
Traditional fermentation methods such as sagohachi-zuke and nukkadoko, which have also been used since the Edo period (1603-1868), are similar to shio koji. These fermentation techniques usually involve pickling or marinating vegetables, but also fish and meat, in so-called “fermentation beds”. The basis for these fermentation techniques is koji and its enzymes, which are mixed with other ingredients such as rice (in sagohachi-zuke) or rice bran (in nukkadoko) and salt.
Shio Koji is now also widely used outside Japan as a versatile seasoning.