Black Garlic Shio Koji | Seasoning | The Wasabi Co – The Wasabi Company

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A clear plastic pouch of Black Garlic Shio Koji sauce, dark brown and umami-rich, with a white cap and a blue label displaying white and silver Japanese text.
A clear plastic pouch labeled Black Garlic Shio Koji with Japanese text on a blue sticker, filled with dark brown umami sauce and sealed with a white cap.
A black outline of a wheat stalk inside a circle with the words GLUTEN FREE written below it.
Green outline of two leaves above the word VEGAN inside a green circle, indicating a vegan or plant-based product.
A green outline of a leaf above the word VEGETARIAN, all enclosed in a green circle, indicating vegetarian-friendly content.
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On sale

Black Garlic Shio Koji

SKU: WSB.KOJI.06

Yokofuku

£49.00

£34.00
( / )
Shipping calculated at checkout

In stock
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Shio koji is a traditional Japanese seasoning made by fermenting rice inoculated with the mould Aspergillus oryzae (known as koji) with salt and water. The fermentation process breaks down the starches and proteins in the rice into sugars and amino acids, resulting in a liquid or paste that is rich in umami.

Shio koji has been a staple in Japanese cooking for hundreds of years, valued for its ability to tenderise meats and impart a unique umami flavour.

Black garlic is made by aging whole bulbs of garlic for several months, resulting in a transformation of the garlic’s natural sugars and amino acids into melanoidins, giving the black garlic its dark colour and complex flavour: sweet, tangy and full of umami.

Combining these two elements, you get the umami and enzyme-rich properties of shio koji, along with the deep, caramelised sweetness and tangy undertones of black garlic.

Available in 100g and 500g.
A black outline of a wheat stalk inside a circle with the words GLUTEN FREE written below it.
Green outline of two leaves above the word VEGAN inside a green circle, indicating a vegan or plant-based product.
A green outline of a leaf above the word VEGETARIAN, all enclosed in a green circle, indicating vegetarian-friendly content.

Use to marinate meats, poultry, fish or tofu. The enzymes in shio koji help tenderise the proteins while the black garlic adds complex, tangy and slightly sweet notes.

Mix into salad dressings, dipping sauces, or even a pasta sauce for a quick umami boost.

Use it as a seasoning for vegetables, rice or grain dishes. It can also be used to add additional flavour to soups and stews.

Brush onto meats, seafood, or vegetables as a glaze before grilling or roasting to enhance their flavour and create a delicious caramelised crust.

Store in a cool, dry place and refrigerate after opening.

10% Kagoshima black garlic, malted rice, salt, alcohol

Energy 170 kcal (722 kJ), Total Fat 0.4g of which saturates 0.17g, Carbohydrate 38.1g of which sugars 27.2g, Protein 3.5g, Salt 8.3g

170 722 0.4 0.17 38.1 27.2 3.5 8.3
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