Discover Shio Koji – Enhance The Taste of Your Food

“Shio” is salt. “Koji” is rice that has been inoculated and aged with the Aspergillus oryzaespore, and is what gives many Japanese condiments their deep flavor and umami. So manyof the well-known Japanese condiments rely on the transformative effects of koji and its enzymes. The natural production of soy sauce, miso, amazake, sake, mirin would not be possible without koji.