Kome/Genmai Shio Koji 米/玄米 塩糀 White/Brown Rice Salt Koji 240g

Description

Shio koji 塩糀 or salt koji is a Japanese all-purpose seasoning, marinade & tenderizer. The active enzymes in the shio koji will bring out the umami and sweetness of the ingredients. You can also use shio koji for pickling vegetables, meat, seafood and even tofu. I’m personally a BIG fan of shio koji (and everything koji) and have been using shio koji instead of salt in my everyday cooking. The results have been umamilicious upon umamilicious!

This handcrafted shio koji is a living traditional fermented food with active enzymes and is unheated and unpasteurised. We fermented the shio koji in glass vessels and bottled it in glass jars.

As taste is a subjective matter, when first using shio koji, kindly test it out with 1/2 teaspoon of shio koji while cooking. Taste test it and then add more/less. This way you can estimate how much you need from thereon. It’s just like when you’re using different kinds of salt (coarse, fine, different brands, etc), you would need to estimate it at first.

Taste/flavor & texture: Salty, umami, slightly sweet, koji fragrance, porridge-like with grainy broken rice koji.

To use: Mix/stir well before using. Use a clean & dry wooden spoon to scoop the shio koji.

We have two types of shio koji for you to choose from:
1. Kome shio koji (white rice salt koji) 米塩糀
Ingredients: Rice koji (Aspergillus oryzae), cooked filtered water and sea salt.
Net weight: 240g
Packaging: Glass bottle
Best by: Best consumed within 12 months (refrigerated). Fermented food will last beyond the recommended best by date as long as you keep its environment as is.

OR

2. Genmai shio koji (brown rice salt koji) 玄米塩糀
Ingredients: Brown rice koji (Aspergillus oryzae), cooked filtered water and sea salt.
Net weight: 240g
Packaging: Glass bottle
Best by: Best consumed within 12 months (refrigerated). Fermented food will last beyond the recommended best by date as long as you keep its environment as is.

Storage: Store in the refrigerator at all times.

FAQs:
1. What are the differences between kome shio koji and genmai shio koji?
A. Kome shio koji (white rice salt koji) 米塩糀
– sweeter than genmai shio koji
– refreshing fermented koji fragrance
– more widely available

B. Genmai shio koji (brown rice salt koji) 玄米塩糀
– less sweet with a slight bitterness
– deep fermented koji fragrance
– not as widely available

2. The shio koji jar that I received is leaking / difficult open the lid / overflows when I open it. Is this normal?
These are the natural behaviors of REAL fermented food, not only shio koji. When you received the shio koji, the bottle has been in warm temperature for a few days (how long depends on the delivery mode). As the fermentation process is more active in warm weather, it may cause leaking during delivery and/or when the jar is open for the first time, it may overflow. The pressure may also cause the lid difficult to open.

We recommend refrigerating the bottle upon receipt for a couple of hours. Then, open the bottle carefully over a large plate/bowl to catch any overflows. If you still have trouble opening the bottle, kindly contact us.

3. What type of utensil can I use to scoop the shio koji?
Use wood, bamboo, ceramic or glass spoon. Always use a clean and dry spoon and it’s important not to double-dip.

4. How much shio koji should I use to season/marinate/tenderize/pickles/etc?
As taste is a subjective thing, when first using shio koji, kindly test it out with 1/2 teaspoon of shio koji while cooking. Taste test it and then add more or less. This way you can estimate how much you need from thereon. It’s just like when you’re using different kinds of salt sizes (coarse, fine, etc), you would need to estimate it at first.

*Note: Our handcrafted shio koji will vary in taste, texture and color with each bottle and batch.