Ingredients: Koji (43%, Rice*, Aspergillus Oryzae), water, salt (13%)
 * From organic farming.
 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 its food-transforming enzymes. With a salty, umami flavor reminiscent of sake, shio koji also reveals subtle notes of sweetness and flowers from koji. It enriches proteins with amino acids, revealing new flavors and intensifying umami. Shio koji tenderizes meats and firms up fish and seafood. Thanks to its amylase enzymes, it converts starches into simple sugars, facilitating caramelization.
 Storage: Keep refrigerated.
 Best Before Date (BBD): 8 months.
 Using Shio koji
 Perfect for seasoning or marinating as a replacement for salt, shio koji enriches
 broths, sauces and marinades.
 Foods marinated with shio koji brown more quickly when cooked, so it is important to monitor carefully.
 Replace salt with shio koji to enhance the flavors of broths or sauces. Add it at the beginning of cooking or when seasoning.
 Marinating Instructions:
 For meats: Cover the meat with a quantity of shio koji equivalent to 10% of its weight. Marinate for 10 to 24 hours in the refrigerator.
 Wipe off any excess or rinse. Cook as usual, watching carefully.
 For fish: Marinate for approximately 2 to 3 hours before cooking.
 For vegetables: Marinate vegetables for a few hours before grilling, or add a small amount of shio koji at the end of cooking to intensify their flavor.