Shio Koji is an ancient seasoning made by fermenting koji rice with salt. The resulting thin paste is high in umami and beneficial digestive enzymes. The taste is slightly sweet, slightly salty and high in umami.
Shio Koji is an excellent general seasoning to use in place of salt.
One of our favourite ways to use Shio Koji is to sautés mushrooms with 1 - 2 tablespoons of Shio Koji in the pan. Yum!
Our Shio Koji is a Silver Medal winner in the 2021 Tasmanian Fine Food Awards.