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Popular in Japan, this spice is used to marinate fish, meat and vegetables but Shio Koji is particularly well known for its ability to tenderize meat. It preserves the juiciness and smoothes out overpowering flavours to develop a natural umami.
Prepare your food which is to be marinated, cover in Shio Koji and, for best results, leave to marinate for a minimum of 1 to 2 hours and preferably overnight in the fridge.
Available in 580g
Store in a cool, dark place. Refrigerate after opening.
Rice, white soy sauce (soybeans, wheat, salt, sugarcane alcohol), sugarcane alcohol, salt, kôji yeast
For allergens, see ingredients in bold.
Energy 476 kJ (112 kcal), Fat <0.3g of which saturates <0.01g, Carbohydrate 26g of which sugars 20.1g, Protein 2g, Salt 7.72g
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