Jorinji Shio Koji
Shio Koji is a natural pro-biotic seasoning that's taking the world by storm! "Koji" is the name for rice that has been inoculated with koji-fungus (aspergil...
Shio Koji is a natural pro-biotic seasoning that's taking the world by storm! "Koji" is the name for rice that has been inoculated with koji-fungus (aspergillus oryzae). Shio Koji is Koji rice that has been seasoned with salt. It's an enzyme-rich superfood that breaks starches and proteins down into sugars and amino acids, creating subtle sweetness and rich umami flavors. (Umami = amino acids; think Braggs liquid aminos.) It's used mostly as a marinade for meats, as a seasoning, and for making pickles (see tips below). Just a quick tip here, if you cook with shio koji, I'd skip adding any salt during cooking and instead wait to adjust your seasoning at the end.
This shio koji is made by local Soy Beam who makes those amazing misos we love. It is made with hand-made raw koji, sea salt, and water. Soy Beam is an awesome small company that brings traditional, high-standards Japanese craftsmanship to Portland. We are very proud to carry their products and hope to spread the word about the amazing work they do.
9oz * Keep refrigerated
TIPS: For marinading meats (poultry, meat, fish), the general rule is to add 5-10% of the weight of the protein in shio koji (For example, 100g of chicken gets 10g of shio koji. I also like to add a splash of shoyu into the marinade too, and maybe a crack of pepper, and that's it!). Marinate for about 30 mins. Don't marinate for more than 3 hours unless it's a giant cut of meat or the meat will begin to cure. VERY IMPORTANT: Shio koji has a really low burning point so it's important to scrape the particles off your meats before roasting or grilling. If you don't want to scrape it off, you can use the liquid shio koji instead, since it has the particulates already strained out.
Also, you can use shio koji as a salt substitute. Despite its name (shio = salt), shio koji is not made with that much salt. Substitute salt with twice the amount of shio koji (1 tsp salt = 2 tsp shio koji). This is a great way to try out shio koji and learn about the way it seasons food without relying on salt.
Vegan, gluten-free, soy-free.
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