Shio Koji as a Marinade

Shio koji is a Japanese fermented paste made from rice, salt and koji mould. Its natural enzymes break down surface proteins in fish and seafood, tenderizing the flesh, deepening umami flavour and encouraging better colour when cooking. To use at home, rub a thin layer over fish, scallops or chicken and refrigerate for one to four hours before cooking. The result is noticeably more tender and complex, with a rounded saltiness rather than sharp seasoning.  Because it is quite salty, use it sparingly and rinse lightly before cooking if you prefer a subtler result.