Shio koji is an ingredient in Japanese cooking with a history of at least a few hundred years. In Japanese, shio means salt, and koji is a fungus or mold used to ferment foods or make alcoholic beverages. Shio koji is made by combining rice koji, salt, and water and letting the mixture ferment for about a week, during which time it develops a sweet, fruity, slightly funky aroma.

Shio koji is made by combining rice koji, salt, and water that can be used as a substitute for salt and MSG.

How to Use Shio Koji:

1. Marinate veggies or as salad dressing: Brings out the sweetness of the veggies.

2. Natural substitute for salt & MSG.

3. Marinate to tenderize & reduce the gamy and fishy flavor of materials.

4. Makes bread moister (Replacing Salt).