Kojinomics Shio Koji is a liquid seasoning derived from enzymatic fermentation with Koji, water, and salt. In Japan, Shio Koji is mainly made as a thick rice paste to increase the natural umami from seafood, vegetables, and Meat.

As the traditional form of shio koji is challenging to handle in High-end gastronomy, I concentrated on making Gravity Filtered Shio Koji, following the principle of filtering sake. All enzymatic properties are present in the liquid, making it much more suitable for marinating, glazing and Pickling.

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