Shio Koji can be used as salt substitute and to tenderise protein rich foods and add natural umami flavour to your dishes.
Interested in Shio Koji? Why not make your own?
Contains dry Koji and salt - all you need to do is add 120ml of water!
Let the mixture ferment for 7-10 days in room temperature and it is ready to use.
Australian Organic Rice, Sea Salt, Koji Starter
Made in Australia
- Hand Made
- Gluten Free
- Enzymes & Probiotics
Recipe: Shio Koji Marinated Tofu