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
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.
Garlic
When garlic is added to this mixture, it imparts a robust, savoury and slightly sweet element enhancing the overall taste of the shio koji itself. The garlic also adds depth and complexity, making this a versatile and popular condiment for marinating, seasoning and enhancing a variety of dishes.
Store in a cool, dry place and refrigerate after opening.
Available in 100g & 500g.
How to Use
Use it to marinate meats, poultry, fish or tofu. The enzymes in shio koji help tenderise the proteins while the garlic adds a savoury depth of flavour.
Mix into salad dressings, dipping sauces or even a pasta sauce for a quick umami boost.
Use 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 before grilling or roasting to enhance their flavour and create a delicious caramelised crust. This works particularly well on monkfish tail.
