[ALSO FEATURED IN OUR CREATIVE BEGINNINGS: REDEFINING "WA" CARE PACKAGE OF JAPANESE COOKING ESSENTIALS]
Producer:Umi no Sei
Ingredients:Organic brown rice, sea salt
Vegan, Gluten-free, Dairy-free, Soy-free
Storage: Refrigerate after opening.
Koji, a traditional Japanese fermenting microorganism, is the foundation of many Japanese foods including miso, soy sauce, rice vinegar, and sake. It breaks down ingredients to intensify individual flavors while also aiding in digestion.
Extremely versatile, shio koji can be used as a substitute for salt, to pickle foods, in dressings/sauces, or as a marinade for meat and fish.
Ume no Sei creates this shio koji on Izu Oshima Island, a volcanic island off the coast of Tokyo. Made from organic JAS-certified domestically-grown brown rice combined with salts from the sea, this shio koji has a unique blend of natural sweetness and saltiness that will enhance the flavor of any ingredient.
Suggested uses: Extremely versatile, shio koji can be used as a substitute for salt, to pickle foods, in dressings/sauces, or as a half day/overnight marinade for meat and fish, which can then be finished off with a sprinkle of Hontaka Shichimi Togarashi or a dash of Marunaka's Brewing Soy Sauce (both available in our Creative Beginnings: Redefining "Wa" Care Package of Japanese cooking essentials) for extra umami.
Shio Koji Chicken with Green Beans and Sweet Potatoes
Shio Koji Tomato Pasta
Fried Squash with Shio Koji Cream Cheese Sauce
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.