Shio koji, also known as koji salt, is a white, lumpy paste used as a seasoning or marinade in Japanese cooking. It's made in a lengthy fermentation process from koji, salt, and water, and is rich in natural enzymes that can enhance the flavor of a wide variety of ingredients. 

Not everyone likes the texture, smell and taste of shio koji salt, and it burns very easily. Far more popular, and much easier to use, is the liquid version, which can be made by placing shio koji in a sake bag and pressing it to extract the enzyme-rich liquid.

Liquid shio koji has a subtle taste that combines the salty, umami flavor of soy sauce with some sweet, floral notes from the koji bacteria.

Due to its fermenting qualities, liquid shio koji makes an excellent marinade. It breaks down the enzymes in meat helping to tenderise it – try marinating chicken in it, or on tougher cuts of steak or pork. When used to marinate fish, it helps draw out the moisture and firm up the flesh. Shio Koji tenderizes and adds flavour.