Koji is a mold that is a fundamental part of Japanese cuisine. Aspergillus oryzae releases enzymes that convert carbohydrates and proteins in affected foods into more flavorful sugars and umami-rich amino acids. Koji is essential for making a variety of Japanese fermented foods such as soy sauce, miso, mirin, and sake. Shio koji is rice koji that has been blended with salt to make a delicious, umami-rich condiment that is convenient and easy to use.
Uses: Shio koji can be used as a marinade to tenderize and deepen the flavors of meat, fish, and vegetables. Use shio koji directly as a umami-loaded seasoning for virtually all savory foods.
Ingredients: Malted rice, salt.