Because thousands of years of soy sauce, miso, and sake can’t be wrong…
Koji is the little-known, but key ingredient in miso, soy sauce, rice vinegar, and sake. What most folks don’t know is that it can be used on its own as a marinade. Koji produces enzymes that break down proteins and carbohydrates as well as adding the much sought after “umami” flavor to your meals.
We use koji as a main flavoring ingredient for our miso, but combine this with water and salt and you get Shio Koji, perfect for marinating meats, veggies, fish, or mushrooms.
Check this recipe out for Shio Koji Chicken. Add a pack of chicken leg quarters to your order for $2 off (discount given manually after checkout).
“This shio-koji has very rich koji (umami) flavor, compared to commercial products you may find online. I marinated thin-sliced radish (1tbsp shio koji to a bunch, for 10min to overnight in a bag), and also applied to roast fish for extra flavor. In addition I made the tastiest pork belly by rubbing it all over.”
-Takahiro Takano, Customer