This stuff is magic! Just add a splash to anything you're cooking, and it will bring out the umami flavor. It's especially good on sautéed or boiled veggies or as a marinade for meats, or you can add a splash to sauces, soups, stews. You can also use this as a salt substitute. Just use double the amount (1 tsp salt = 2 tsp shio koji). If you use it in addition to salt, season with shio koji first and then add salt to taste. As always, season with Japanese seasonings before you add salt.

If you are unfamiliar with shio koji, it's time to jump on the bandwagon! Fermented foods are an indispensable aspect of Japanese cuisine; so much so that Japan has a "national mold" (Aspergillus oryzae). Think of soy sauce, miso, katsuobushi, natto, rice vinegar, mirin, and sake. These are all fermented items, and they all share a depth of flavor and rich umami. You can use shio koji as a quick seasoning to increase the depth and flavor of your foods at home. It sort of just makes food taste more like itself in this eye-opening way.

16.9 fl oz

*Refrigerate after opening

Vegan, soy-free, gluten-free.