Koji is one of the best-kept secrets in Japanese cooking!
This versatile and flavourful seasoning combines the rich umami of fermented rice with a gluten-free formula, making it suitable for a wide range of dietary preferences. Fermented foods are rising in popularity due to their health benefits and enhanced flavours, with shio koji being a prime example of how fermentation can boost nutritional value and taste.
This liquid form of shio koji is designed for convenience, allowing you to easily incorporate its natural sweetness, mild saltiness and deep umami flavour into various dishes.
Hanamaruki, known for its expertise in fermentation and traditional Japanese seasonings, offer this naturally gluten-free alternative to soy sauce to boost flavour without compromising on authenticity.
Fermentation
Koji rice is a special type of steamed rice that has been inoculated with a naturally occurring fermentation culture called Aspergillus oryzae, a type of mold that transforms the starches in the rice into sugars. This process imparts a sweet flavour and a soft, fluffy texture to the rice grains.
To make shio koji, koji rice is combined with water and salt, then left to ferment for several days. During this fermentation process, the natural enzymes in the koji rice break down proteins and carbohydrates, resulting in a rich, savoury flavor. The resulting shio koji can be used to marinate fish, meat and vegetables, adding depth and umami flavour to a wide range of dishes.
Key Features
Gluten-Free
Certified gluten-free, making it a safe and delicious seasoning for individuals with celiac disease, gluten intolerance or those following a gluten-free diet.
Liquid Form
Liquid shio koji offers more convenience compared to the paste version. It’s easier to pour, mix and incorporate into dishes. Whether you’re marinating meats, seasoning vegetables, or adding flavour to soups, the liquid format ensures smooth blending.
Flavour Profile
Liquid shio koji is naturally rich in umami flavours, providing depth to dishes without overwhelming them. The fermentation process produces glutamates, which are the flavour enhancers and source of the savoury taste.
Mild Sweetness
The fermentation process breaks down rice starches into sugars, creating a gentle, natural sweetness.
Health Benefits
As a fermented food, shio koji is packed with amino acids and other beneficial compounds that can aid in digestion and promote overall health.
Whether you’re preparing traditional Japanese cuisine or experimenting with with your own recipes, this liquid shio koji is a must-have ingredient that will add depth and complexity to your cooking.
Store in a cool, dry place away from direct sunlight. Refrigerate once opened.
