Umami Seasoning

Shio Koji adds depth and subtle sweetness to your cooking. Its active enzymes tenderize meat, poultry and fish while adding umami flavor. 

We make our Shio Koji using handcrafted organic rice koji made from premium short grain Akitakomachi rice, ancient salt from Utah and California spring water to create the best umami experience. Also, our Shio Koji has a creamy consistency, so it is versatile to use.  

- Vegan
- Gluten Free
- Alcohol Free
- Non GMO
- No MSG

Ingredients:
- Handcrafted Organic Rice Koji
- Ancient Sea Salt (Real Salt)
- California Spring Water

Information:
- Keep Refrigerated
- 7oz (198g)
- Glass Container

How to use Shio Koji:
1. Marinade:
Lightly and completely cover what you wish to marinate with Ship Koji and wrap it tightly in plastic or place inside a Ziplock and squeeze out the air in the bag (use three tablespoons of Shio Koji per 1 pound of meat, poultry, etc.). Marinate for 30 minutes up to 3 days in the refrigerator.
Salmon Shio Koji recipe
Lamb Shio Koji recipe

2. Salt Alternative:
Use Shio Koji as a flavor enhancing salt alternative in sautéing, baking and dressings. Use 2 teaspoons of Shio Koji for 1 teaspoon of salt.

3. Pickles (Tsukemono):
Put veggies and Shio Koji in a ziplock bag, removing the air when you close it. Lightly massage and leave for a hour in the refrigerator.