Koji is one of the best-kept secrets in Japanese cooking!
This versatile and flavourful seasoning combines the rich umami of fermented rice with a gluten-free formula, making it suitable for a wide range of dietary preferences. Fermented foods are rising in popularity due to their health benefits and enhanced flavours, with shio koji being a prime example of how fermentation can boost nutritional value and taste.
This liquid form of shio koji is designed for convenience, allowing you to easily incorporate its natural sweetness, mild saltiness and deep umami flavour into various dishes.
Hanamaruki, known for its expertise in fermentation and traditional Japanese seasonings, offer this naturally gluten-free alternative to soy sauce to boost flavour without compromising on authenticity.
Fermentation
Koji rice is a special type of steamed rice that has been inoculated with a naturally occurring fermentation culture called Aspergillus oryzae, a type of mold that transforms the starches in the rice into sugars. This process imparts a sweet flavour and a soft, fluffy texture to the rice grains.
To make shio koji, koji rice is combined with water and salt, then left to ferment for several days. During this fermentation process, the natural enzymes in the koji rice break down proteins and carbohydrates, resulting in a rich, savoury flavor. The resulting shio koji can be used to marinate fish, meat and vegetables, adding depth and umami flavour to a wide range of dishes.
Key Features
Gluten-Free
Certified gluten-free, making it a safe and delicious seasoning for individuals with celiac disease, gluten intolerance or those following a gluten-free diet. Unlike some traditional sauces, which may contain gluten, this liquid shio koji is free of wheat and gluten contaminants.
Liquid Form
Liquid shio koji offers more convenience compared to the paste version. It’s easier to pour, mix and incorporate into dishes. Whether you’re marinating meats, seasoning vegetables, or adding flavour to soups, the liquid format ensures smooth blending.
Flavour Profile
Liquid shio koji is naturally rich in umami flavours, providing depth to dishes without overwhelming them. The fermentation process produces glutamates, which are the flavour enhancers and source of the savoury taste.
Mild Sweetness
The fermentation process breaks down rice starches into sugars, creating a gentle, natural sweetness.
Health Benefits
As a fermented food, shio koji is packed with amino acids and other beneficial compounds that can aid in digestion and promote overall health.
How to Use
Marinade - the enzymes in liquid shio koji make it an excellent marinade for meat, fish, poultry or vegetables. It tenderises the meat while imparting a rich umami flavour.
Vegetable Seasoning - toss vegetables in liquid shio koji before grilling, roasting or sautéing. It enhances their natural flavours and adds a layer of umami and sweetness.
Flavour Boost for Soups and Stews - add a tablespoon or two of liquid shio koji to soups, stews or broths for a subtle umami flavour boost. It’s a great alternative to salt or soy sauce for gluten-free cooking.
Salad Dressings - mix liquid shio koji with olive oil, vinegar or lemon juice to create a simple, umami-rich salad dressing. It pairs well with both green salads and grain-based salads.
Stir-Fry Seasoning - incorporate liquid shio koji into stir-fries to add depth and umami, without the need for additional salt or soy sauce.
Whether you’re preparing traditional Japanese cuisine or experimenting with with your own recipes, this liquid shio koji is a must-have ingredient that will add depth and complexity to your cooking.
Store in a cool, dry place away from direct sunlight. Refrigerate once opened.
