Shio-koji (Salt koji)

A seasoning of koji, salt, and water fermented at room temperature for 1-2 weeks. Koji enzymes break proteins into amino acids, tenderizing meat and fish while enhancing umami.

Used instead of salt, it adds depth. Excellent for quick pickles. Simple preparation makes it ideal for beginners. Keeps about three months refrigerated. Stir once daily. When grains crush easily between fingers after about a week, it is ready. Marinating meat or fish overnight yields remarkable tenderness. Once tried, you will never go without it.