Salt Rice Koji - Shio-Koji.

Seasoning with traditional Japanese umami, of course!

Shio Koji is a traditional Japanese seasoning paste made from fermented rice and salt. Due to the natural fermentation, it develops a pleasantly mild, slightly sweet aroma with an intense umami note.

Made with Japanese rice from Ishikawa Prefecture and sea salt from the Okunoto region, this specialty convinces with its authentic taste and versatile uses.

Versatile in the kitchen:

1.                  Ideal for marinating meat, fish and tofu

2.                  Refines vegetables, soups, sauces and dressings

3.                  Adds a natural umami touch to rice and pasta dishes

Taste: Mildly salty, slightly sweet and pleasantly spicy with pronounced umami.

Tip: Even a small amount of shio koji is enough to add more flavor and depth to dishes. Ideal for creative Japanese and modern cuisine.