Descripción
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Shio Koji is a traditional Japanese seasoning made from rice, rice malt (koji), and salt that has been naturally fermented and matured.
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It’s a versatile all-purpose seasoning that enhances the natural umami flavor of meat, fish, and vegetables while making them tender and juicy.
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The power of koji enzymes helps bring out deeper, richer flavors in your cooking.
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⚠️ Do not reuse shio koji that has already been used for marinating food.
What is Shio Koji?
Shio Koji is a fermented seasoning widely used in Japanese home cooking. It’s made by combining rice, rice koji (a type of mold used in sake brewing and miso making), and salt, then allowing it to ferment.
This process creates a mildly salty, slightly sweet paste packed with natural enzymes that tenderize food and boost umami flavor.
Use it as:
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A marinade for meat or fish (makes them soft and flavorful)
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A seasoning for stir-fry, salad dressing, or soups
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A substitute for salt in everyday cooking for a deeper taste
Nutrition Facts (per 100g):
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Energy: 160 kcal
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Protein: 2.7 g
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Fat: 0.4 g
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Carbohydrates: 36.3 g
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Salt Equivalent: 8.1 g
Ingredients:
Rice (from the USA or Japan), Rice Koji, Salt, Alcohol (to preserve freshness)
Net Weight: 300 g (10.6 oz)
Shelf Life: 180 days from production date
Storage: Keep in a cool, dry place. Refrigerate after opening.
Caution: Do not reuse shio koji after it has been used for marinating raw food.