Shio Koji

Japan's ancient tenderising secret in convenient form. Liquid shio koji—fermented rice koji with salt—delivers remarkable umami depth while naturally softening proteins to silky perfection. Marinate chicken, fish, or pork for impossibly tender results with subtle sweet-savoury complexity. Essential for modern Japanese cooking and fermentation-curious cooks. Its enzymes work magic on meats in just thirty minutes. Brush on vegetables before roasting, stir into dressings, or use anywhere you'd reach for salt with added depth. More versatile than miso, gentler than traditional marinades. Once you experience shio koji's transformative power on a simple chicken breast, you'll keep it permanently stocked.