1.SHIO (SALT)

Our foundation and most versatile seasoning. Shio Koji is made by fermenting non-GMO
Rice Koji and mineral-rich premium Japanese seaweed salt, creating enzymes that
naturally break down proteins, starches, and fats. The result: tender, juicy texture and
layers of savory Umami with gentle sweetness.

How to use it?

•  Marinate meats or fish — Use 10% of the protein’s weight in Shio Koji to marinate
  chicken, pork, beef, or salmon. In just a few hours, the enzymes tenderize the meat
  and bring out deep, savory flavor.
•  Vegetables made simple — Toss with blanched vegetables like spinach, broccoli,
  asparagus, or fresh tomatoes for a quick, flavorful side dish.
•  Transform tofu — Coat and marinate for at least 5 days (ideally one week) to create a
  rich, spreadable, cheese-like appetizer that’s entirely plant-based.
•  Cook with rice — Add a spoonful into your rice cooker for naturally sweet, fragrant
  rice with boosted Umami.

No complicated steps—just squeeze from the tube and let Koji do the work.

It’s the purest way to taste Koji’s natural Umami and sweetness, with the mineral depth of
premium Japanese seaweed salt.