This product is available in-store only
(Rue Dieudonné Lefèvre 4, 1020 Brussels).
Ingredients: Koji (43%, rice*, Aspergillus oryzae), water, salt (13%)
 From organic agriculture.
Shio koji is a traditional Japanese condiment used for seasoning or marinating.
It enhances the flavor of sautéed vegetables, salads, meats, and fish.
Increasingly popular, it owes its success to the enzymes that transform foods at a molecular level.
With its salty, umami-rich flavor reminiscent of sake, shio koji also reveals subtle floral sweetness from the koji.
It enriches proteins by breaking them down into amino acids, unlocking new flavors and deepening umami.
Shio koji tenderizes meat, and firms up fish and seafood.
Thanks to its amylase enzymes, it converts starches into simple sugars, encouraging natural caramelization during cooking.
Storage: Keep refrigerated.
 Best Before Date: 8 months.
How to Use Shio Koji
Perfect as a salt replacement for seasoning or marinating, shio koji enriches broths, sauces, and marinades.
Foods marinated with shio koji brown more quickly during cooking, so careful monitoring is essential.
Replace salt with shio koji to intensify flavors in broths and sauces. Add it at the beginning of cooking or when seasoning.
Marinating Instructions
For meat:
Cover the meat with an amount of shio koji equal to 10% of its weight.
Marinate for 10 to 24 hours in the refrigerator.
Wipe off the excess or rinse lightly. Cook as usual, watching carefully.
For fish:
Marinate for 2 to 3 hours before cooking.
For vegetables:
Marinate for a few hours before grilling, or add a small amount of shio koji at the end of cooking to intensify flavor.