Basic recipies for Shio Koji

Shio-Koji as a Marinade

Our Shio-Koji is unpasteurized and full of active enzymes just waiting to break down carbohydrates and proteins, unlocking deep and delicious flavors. Here are a few simple ideas for how to use it:

Ingredients

  • 100–200 g Shio Koji

Preparation:

Vegetables: (e.g. cucumbers, daikon, peeled tomatoes, carrots): Marinate and store in the fridge for 3 or more days, or at room temperature for 2-3 days.

Fish: Marinate and refrigerate for 2–6 hours.

Tofu: Marinate and refrigerate for 1–2 days.

Meat: Depending on the size and type, marinate overnight or for 1–2 days in the fridge.