Used in Japan for centuries as a seasoning or ingredient,Shio Kojihas seen resurgence in popularity in recent years with the increased interest in fermented foods. The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes totenderizing meat and fish. The enzymes alsodecompose starches to draw out the sweetness from ingredients.
Benefits of Shio-Koji:First, it is very tasty. It is a natural pro-biotic seasoning. Brings the same saltiness with Half the sodium. Contains minerals, fiber and vitamins. Aids in digestion and good for general health.
Known to be an all-purpose seasoning,shio koji can be the multi-tasking seasoning in your kitchen. Shio Koji’s convenience is another reason this traditional ingredient recaptured the spotlight in Japan.Shio Koji can be simply poured onto meat or fish as a marinade or added as a sauce or finishing touch. It can also be used in place of salt by substituting two teaspoons of shio koji for every teaspoon of salt.
We recommend 2 tablespoons per 1 pound of meat, best to marinade overnight in the fridge.