Shio Koji 170g

A versatile seasoning that makes everything delicious

Made from organic brown rice and rice malt, certified by the Japanese Agricultural Standards, and traditional sea salt "Umi no Sei." Great for any use, including pickles, grilled dishes, simmered dishes, sauces, and more. (Volume: 170g)

Ingredients: organic brown rice, salt

Shokunin Shoyu No. 3073

Addictive all-purpose shio koji made with domestic organic brown rice and traditional sea salt

"Umi no Sei Shio Koji (Domestic Organic)" is a magical seasoning made only with domestically grown organic brown rice, rice koji, and traditional Umi no Sei sea salt, truly making everything delicious. The deep umami flavor of brown rice, the gentle sweetness of natural fermentation, and the mellow saltiness of Umi no Sei are perfectly matched, making you addicted after just one use. Another great thing about it is that it's fermented slowly using only the natural power of the ingredients, without any additives or alcohol. Marinate meat or fish in it and it becomes incredibly tender and juicy, and just drizzle it on vegetables to dramatically enhance their flavor. The simple process of "marinating" and "pouring" will dramatically improve the flavor of your everyday dishes.

Actually, I didn't like salt koji.

To be honest, I've never really liked shio koji. I don't like the distinctive fermented smell and sweetness, so even though I know fermented foods are good for you, I've never really reached for it. But when I tried Umi no Sei's shio koji, my impression changed. Perhaps because it uses brown rice, the fermented smell that I used to dislike is hardly noticeable, and instead it has a fragrant, pleasant aroma. The sweetness isn't artificially overpowering, but rather natural and mellow, which is completely different.

And above all, I was amazed at how the chicken breast meat turned out surprisingly tender and juicy! Just adding a little to vegetables added a deep umami flavor, and I could really feel that "this shio koji is really delicious."

Two basic usage patterns

I'm sure there are many people who are worried about how to use shio koji and wonder if they can master it. I was one of them until recently. But actually, it's very easy to use. All you need to do is remember the two patterns above. It's not difficult at all, but it will dramatically improve your everyday cooking, so you'll never want to let it go!

My go-to is fried chicken

The fried chicken I had at a friend's house was juicier and more tender than any I'd ever eaten, and I couldn't help but ask, "How did you make it?" My friend told me the secret: shio koji (salt koji). The enzymes in shio koji break down the proteins in the meat, making it incredibly tender, and the natural umami flavor from fermentation brings out the natural flavor of the chicken. Plus, the gentle saltiness of shio koji makes it a perfect marinade. Since then, whenever I make fried chicken at home, I always marinate it in shio koji. Thanks to my friend, it's become a staple for me.

A slightly unusual way to use shio-koji

If you research how to use shio koji, you'll find many ways to use it. It goes without saying that it pairs particularly well with meat, fish, and vegetables, so try to find information that suits your own diet and preferences. So here, we'll introduce some slightly unexpected uses.

1. A secret ingredient in sweets

Mixing just a little into vanilla ice cream or yogurt brings out the sweetness and deepens the flavor. It will transform store-bought sweets into a premium flavor. If you're making your own cheesecake, we also recommend adding a little to the batter.

2. As a seasoning for rice with raw egg

Using shio koji instead of soy sauce gives your egg-topped rice a mellow and gentle flavor. The umami of the fermentation brings out the sweetness of the egg. The natural sweetness and richness of shio koji are an exquisite match with the creamy egg yolk, resulting in a refined finish that's a little different from your usual egg-topped rice.

3. Knead into the dough

This is a recommendation from my mother. She says that if you mix a little into bread or pizza dough, it will make it fluffier and give it a slightly sweeter finish. The aroma after baking is also exceptional.

4. Salad dressing base

Simply mix olive oil, lemon juice, and shio koji to create a rich dressing. It has a deep flavor that's a little different from store-bought dressings. I like to use it on tomato and avocado salads.

5. The secret ingredient in miso soup

Adding about a teaspoon to regular miso soup will enhance the umami flavor with the synergistic effect of the fermentation, resulting in a mellow finish. It is especially recommended for simple miso soup with wakame seaweed or tofu.

6. Fruit combinations

When you dip a little of shio koji into fruit like apples or pears, the slight saltiness of the shio koji brings out the natural sweetness of the fruit, creating a novel dessert sensation. Surprisingly, the flavors are a perfect match, and they can even be used in salads or as an appetizer. My top recommendation is the refreshing combination of well-chilled kiwi and shio koji.

By taking advantage of the fermentation power and gentle saltiness of shio koji, you can discover new things in a variety of dishes! Please enjoy using it!

Text: Miho Matano (Shokunin Soy Sauce)