Shio koji is a traditional Japanese condiment and marinade made from koji, salt, and water. It is widely used in Japanese cooking to enhance flavors, tenderize meat, and add a unique umami taste to various dishes.
Shio koji has a salty and slightly sweet taste, along with a rich umami flavor. The enzymes produced during fermentation break down the proteins and carbohydrates in the rice, resulting in the development of complex flavors.
Shio koji is a versatile condiment and can be used in various ways in cooking. It can be used as a marinade for meat, fish, or vegetables, helping to tenderize and flavor the ingredients. It can also be used as a seasoning in soups, sauces, dressings, or as a pickling agent for vegetables, also as a replacement for salt in certain dishes. With a burst of umami and a hint of lemony freshness, it adds a unique depth to any recipe.