What is Shio Koji?
Shio Koji is a fermented blend of rice Koji, salt, and water that results in a creamy, slightly sweet, and fruity mixture. This traditional Japanese ingredient is commonly used as a seasoning or in fermented dishes. The active enzymes in Shio Koji, derived from the Aspergillus oryzae culture, break down proteins into amino acids, enhancing the umami flavor, and convert starches into beneficial glucose. This enzymatic action not only intensifies flavor but also improves the texture of meats, poultry, fish, and vegetables.
Highlights
- Vegan, Gluten Free
Ingredients
-Rice, water, salt, alcohol, koji culture
Nutritional Values per 100 g
| ENERGY | 697kilojoules (kJ) |
| FAT | 0g |
| OF WHICH SATURATES | 0g |
|
CARBOHYDRATES |
40g |
|
INCLUDING SUGAR |
26.7g |
|
PROTEINS |
0g |
|
SODIUM |
3400mg |
How to use
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Marinade: Use Shio Koji as a marinade for meats, poultry, fish, and tofu. Its enzymes tenderize the protein and infuse it with a savory, umami flavor. Simply coat the ingredient in Shio Koji and let it marinate for several hours or overnight.
-
Seasoning: Use Shio Koji as a seasoning in place of salt or soy sauce. It can be stirred into soups, stews, and sauces to add depth and complexity.