A traditional Japanese Shio Koji seasoning made from fermented rice, water and salt. Naturally rich in enzymes and umami, it enhances flavour while tenderising meat, fish and vegetables. Its mild, savoury profile makes it a versatile ingredient for authentic Japanese cooking as well as modern professional kitchens.
Use
Ideal as a marinade for meat, poultry, fish and seafood, where it improves tenderness, juiciness and depth of flavour. Also suitable for vegetables, dressings, sauces and pickling, or as a natural umami seasoning in soups, rice dishes and stir-fries.
Technical
