This traditional Japanese seasoning produced by Marukome, is made from fermented rice, salt and water. It is a popular ingredient in Japanese cooking, known for its ability to enhance the natural umami flavour and sweetness of ingredients.
Marukome is one of the leading producers of fermented products, including miso and koji; this shio koji is a convenient, high-quality version of this ancient seasoning.
Koji (Rice Malt)
Koji is steamed rice inoculated with Aspergillus oryzae, a beneficial mold used in many Japanese fermentations (like miso, sake and soy sauce). It breaks down the starches in the rice into sugars and amino acids.
Umami-rich
Packed with umami, the savoury taste that enhances flavours naturally, this makes it a great alternative to other flavour enhancers such as soy sauce or salt.
Store in a cool, dry place away from direct sunlight. Refrigerate once opened.
How to use
As a marinade for meat, poultry and fish. The enzymes tenderise the proteins, while the umami enhances the flavour. Marinate your proteins for at 30 minutes or as long as overnight, then cook as usual. It works particularly well with chicken, pork and salmon.
Toss vegetables in shio koji before roasting, grilling or steaming. The paste adds depth of flavour without overpowering the natural taste of the vegetables.
Use as a seasoning in soups, stews or broths. It adds a richer flavour and rounds out the taste of the broth.