Shio koji is a versatile Japanese seasoning made by fermenting a mixture of rice koji (cooked rice inoculated with Aspergillus oryzae mold), salt, and water. This creamy, paste-like condiment has been used in Japanese kitchens for centuries and acts as a natural flavor enhancer. It adds a delicious umami depth to dishes while tenderizing meats and breaking down proteins. Home cooks can use shio koji as a marinade for meats and fish, mix it into dressings, or stir it into soups and stews. Available in Asian markets or easily made at home, this fermented ingredient transforms ordinary dishes with its subtle, savory complexity.

You can buy shio koji here.