Shio Koji Paste - 250g
Our in-house-made shio koji is fermented in small batches and made a bit thicker than usual so that a little bit goes a long way.
We use this to make our Pasture-Raised Organic Whole Chicken with Lemon and Shio Koji, resulting in a tender and flavorful chicken!
Shio koji is a great condiment that will elevate your cooking experience without any artificial chemicals used, made from only 3 ingredients!
Check out our recommendations on how to use this super condiment in below!
What is Shio Koji?
Shio Koji (塩こうじ/塩麴/塩糀）is a traditional Japanese condiment and has regained its popularity among the Japanese around 2011 up to this date due to its health benefits and simply the great flavors. This miracle condiment has been exported to countries out of Japan and you might see some modern Japanese restaurants serving dishes with Shio Koji.
This natural seasoning is made in a very simple way and there are only 3 ingredients - Koji, Salt and water. This simplicity make this condiment versatile and can be used in many recipes, not to limit to Japanese food only!
Why is Shio Koji Special?"
Shio Koji is a versatile and healthy condiment that can elevate the flavor of dishes while offering potential health benefits.
Enhanced Flavor: Shio Koji acts as a natural flavor enhancer, adding depth and complexity to dishes.
Tenderizing Agent: It contains enzymes that break down proteins, making meats more tender and juicy when used as a marinade.
Health Benefits: Shio Koji is rich in beneficial enzymes, probiotics, and amino acids, which can aid in digestion and contribute to gut health.
Reduced Sodium: It can be used as a salt substitute due to its salty taste, potentially reducing the overall sodium content in dishes.
Umami Boost: Adds umami, the fifth basic taste, which can make dishes more savory and satisfying.
How we make it
We use Rice Raw Koji and mix it well with water and Himalayan Crystal Salt and let it ferment with care for 7 to 10 days in a glass container.
How to Use Shio Koji?
Shio Koji usage is not limited to Japanese food and can be used as a salt replacement in baked goods or non-Japanese dishes as well. The most common way to use this condiment is as a marinate, a meat tenderizer, an Umami enhancer or a pickle base. There are endless recipes of how to use Shio Koji which we introduce in our recipe blogs.
Here are some ways to use shio koji:
1. Marinade: Mix shio koji with your choice of protein, such as chicken, beef, fish, or even tofu and let it marinate for at least 30 minutes or up to overnight. The enzymes in the shio koji help to tenderize the meat and add flavor.
2. Seasoning: Use shio koji as a seasoning for vegetables or tofu. Brush it on grilled or roasted vegetables, or sprinkle it on top of tofu for added flavor.
3. Fermentation: Use shio koji to ferment other foods, such as miso or soy sauce. Simply mix it with the other ingredients and let it ferment for a period of time.
4. Pickling: Shio koji can also be used to pickle vegetables like cucumbers or radishes. Mix the shio koji with water and vinegar, and add your vegetables. Let them pickle for a few days in the fridge.
Remember that shio koji is salty, so adjust the amount of salt you use in your recipe accordingly. Enjoy experimenting with this versatile and flavorful ingredient!
Shio koji recipes
Hijiki salad with Kabocha and Lotus Roots flavoured with shio koji
Shio-Koji & Toasted Sesame Oil Chicken Liver (塩麴とごま油のさっぱり鶏レバー）
Ingredients:
Rice koji, filtered water, Himalayan Crystal Salt
Packaging: Glass jar
*This product was prepared in a vegan kitchen. However, if you have or are concerned about food allergies, please contact us at yummy@foodcraft.hk before consuming this product. 
