Interested in Shio Koji? Why not make your own?
The jar contains dry Koji and salt - all you need to do is add 120cc of water!
Let the mixture ferment for 7-10 days in room temperature and it is ready to use.
Shio Koji can be used as salt substitute and to tenderize meat and add natural umami flavour to your dishes. Have a look at the recipe page for recipe ideas.
Ingredients: Certified Australian Organic Rice, BFA Certified Sea Salt, Koji Starter (Aspergillus Oryzae)