Organic Shio Koji
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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.
- Gluten Free
- Alcohol Free
- Non GMO
- No MSG
- Handcrafted Organic Rice Koji
- Ancient Sea Salt (Real Salt)
- California Spring Water
- Keep Refrigerated
- 7oz (198g)
- Glass Container
How to use Shio Koji:
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.
So fresh ,it is different from the ones I buy elsewhere
Wanted to experiment with koji marinated Ribeye steaks and this stuff was awesome. I marinated for 24 hrs, cleaned it off, threw it in my sous vide for a couple hours, pat-dried it then seared it 🔥🔥🔥. The koji added an aged flavor that would normally take weeks to get. Highly recommended!