A definitive ingredient and a mainstay in Japanese culinary tradition, liquid Shio Koji offers a rich and unique flavor and surprising versatility. The perfect balance of sweet and salty, its thick syrupy consistency makes it a natural choice for marinades and seasonings. Add deep savory complexity to everything from meats and seafood to vegetables and soups with this one ingredient.
One of the unique properties of Shio Koji and a significant source of its popularity is its ability to tenderize. The naturally occurring enzymes in Koji mold break down the proteins in meat, making them more tender and flavorful. The ideal ingredient to add to marinades use this before grilling or frying. Transform tough cheap cuts into velvety tender entrees with the addition of Shio Koji!
One of the foremost producers of traditional Shio Koji is Hanamaruki. Producing premium liquid Koji for the past 150 years, their products set the benchmark within the culinary industry. Made from only three ingredients: Koji rice, salt, and water, Hanamaruki carefully selects and cultivates its Koji to ensure the highest quality in each batch. The salt is sourced from the Seto Inland Sea, known for its crystal waters and premium salt production, and the water is always of the cleanest and purest variety.
To create liquid Shio Koji: the rice is first steamed and then inoculated with Koji mold, which is responsible for breaking down the rice starches and creating the unique flavor profile of this distinct condiment. The mixture is then allowed to ferment for several days until it reaches the desired consistency and flavor. When the process is complete: the liquid is bottled and ready for use!
An easy-to-use flavor enhancer it makes a great alternative to MSG. Instantly improve your recipes and imbue them with depth and complexity. Whether you’ve been using Shio Koji for years or this is your first time, this ingredient will instantly elevate your cooking with its distinct and delicious flavor profile and miraculous tenderizing qualities!