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Shio Koji Recipe

Shio Koji Marinated Vegetables

Ayami Suzuki

Shiokoji Marinated Vegetables Shiokoji is made of Koji, salt and water and can be used as mineral and vitamin rich healthy salt substitute.  Shiokoji is full of enzymes and can be used to bring out the flavour of the ingredients and tenderizes meat! Interested?One of the simplest way of trying this seasoning is to make marinated vegetable.   Ingredients: Any vegetable you would eat raw – (if you are not sure why not start from cucumber, tomato or cabbage?).Shiokoji – Approx. 10% of total weight of vegetable  1) Cut vegetables into bite size pieces and place in plastic bag or glass jars. If you...

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Shiokoji Marinated Salmon

Ayami Suzuki

RECIPE OF THE WEEK Shiokoji Marinated Salmon – Taste the difference! Have you tried Shio Koji yet? It is a traditional Japanese seasoning made from Koji (fermented rice), salt and water and can be used to add umami (savory) flavour to your dishes and tenderizes protein such as meat, fish, cheese, egg and tofu! It is full of enzymes that breaks down and predigest protein and carbohydrates in your food and nutrients such as vitamin B1, B2, B6, B12, E, K, niacin, folic acid, pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus, iron, monounsaturated fatty acid, polyunsaturated fatty acid and dietary...

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Shio Koji Bocconcini

Misa Kawano

Shio Koji Bocconcini

Marinate bocconcini cheese with Shio Koji for 1/2-2 days and you will be pleasantly surprised at the difference it can make!

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Shio Koji Chicken

Misa Kawano

Shio Koji Chicken

Shio Koji Chicken is really tender and juicy, even when cold - a recipe through which you can really taste what Shio Koji can do!

Perfect for parties and lunch boxes😋🎄

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Shio Koji Caprese

Misa Kawano

Shio Koji Caprese

A perfect combination of tomato, mozzarella and basil with salty umami flavour from Shio Koji😋🎄

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