Our Signature Shio Koji is made from Rice Koji based on the principle of Yamahai sake making.
The Controlled lacto fermentation of the Shio Koji creates a pleasant acidity, sweetness and roundness at the same time.
This Shio Koji has a Strong yet elegant Flavour profile of Freshly grown Koji, with a high level of Enzymatic power, ideal to short cure Seafood, or any other protein.
The Liquid Shio Koji can also be used a liquid seasoning for any cuisine or cooking style.
How much shio koji is enough ?
General Seasoning: Use as Salt replacement
Shio Koji Seafood brine: 10% of Liquid Shio Koji per 1KG of protein
For Beurre Blanc and Butter sauces: 5% of Liquid Shio Koji per 1KG of protein
For Creme Fraiche and Sour Cream: 5% of Liquid Shio Koji per 1 Liter of Liquid