Traditional Japanese fermentation starter made from steamed rice inoculated with Aspergillus oryzae. During fermentation, natural enzymes break down starches into sugars and proteins into amino acids, creating the rich umami flavour essential to many Japanese foods. This dried rice koji is ideal for making homemade Shio Koji and other fermented preparations.
Use
Perfect for preparing Shio Koji, miso, marinades and other fermented seasonings. Use it to tenderise meat, poultry, fish and vegetables while enhancing their natural umami. Shio Koji can also be used as a flavourful alternative to salt or soy sauce in sauces, dressings, soups and everyday cooking.
Technical
