Shio Koji is made by fermenting a mixture of rice Koji that has been cultured with Aspergillus Oryzae, salt, and water to create a porridge-like product with a little sweetness  and fruity scent. It has been widely used in Japan as seasoning or ingredient, particularly for fermented foods. Shio Koji’s active enzyme breaks down proteins into amino acid which we perceive as umami, also breaks down starches into nutritious glucose. This enzyme activity not only boots flavor but also has a textural effect on meat, poultry, fish, and vegetables.

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