What is Shio Koji? Shio koji is a versatile Japanese fermented seasoning made from rice koji (rice inoculated with Aspergillus oryzae), salt, and water. This mild, savoury paste brings out the natural flavour of your ingredients and works beautifully as a marinade for meat, fish, and vegetables.
- Flavour Profile: Mild and savoury, with gentle sweetness, saltiness, and a rounded umami finish.
- Usage: Use as a marinade, stir into dips and salad dressings, or add a little to soups and sauces. Start with a small amount and taste before adding more salt.
- Natural Tenderizer and Flavour Enhancer: Koji enzymes help break down proteins in meat and fish, creating a tender texture and deeper savoury flavour.
- Simple Ingredients: Rice koji, salt, and water fermented together into an easy-to-use seasoning.
- Versatile Kitchen Staple: A subtle alternative to tamari-based shoyu koji when you want to enhance a dish without adding a strong soy flavour.
Tips from our Executive Chef:
Try coating chicken thighs with a thin layer of shio koji and marinating in the fridge before roasting or grilling. Wipe off excess marinade before cooking and watch the heat, as the sugars can brown quickly. Cook the chicken thoroughly.
For an easy vegetable side, toss carrots or cauliflower with a little shio koji and oil before roasting. Or stir a small spoonful into a lemon-and-olive-oil dressing for a savoury finish on a crisp green salad.
