Vegan | Gluten-Free | Dairy-Free | Nut-Free | Soy-Free
The cook’s ultimate “ace up your sleeve” to add incredible depth of flavor to any dish. Our shio koji is made by fermenting koji rice with filtered water and sea salt... that’s it.
Shio Koji is blended into a smooth paste so it can be easily applied to any dish to provide an additional layer of intense savoriness, balanced with the sweetness of the rice, as well as the acidity from the fermentation process. Use our shio koji just as you would any savory seasoning in place of salt and pepper, soy sauce, or traditional miso, or combine it with other seasonings to round out flavors any time of the year.
- Incorporate shio koji into a hummus or white bean dip in place of tahini for a creamy smoothness with lots of umami flavor
- Combine 2 parts shio koji, 1 part oil, and 1 part vinegar (white wine, champagne, or ACV) to make a light, flavorful salad dressing
- As finishing salt for rice and noodle dishes or even as a starter culture for any fermenting you do at home
- Anywhere you need a creamy, tangy, salty flavor to liven up a dish