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japan
Koji rice – for shio koji paste – 300g
12,08 €
In stock
Shio Koji Paste – fermented umami base
Shio Koji is a traditional Japanese fermented paste made from koji rice, salt, and water. It is used as a natural flavor enhancer and marinade, giving meat, fish, and vegetables a tender, juicy, umami-rich character.
Koji rice is cultivated with the mold Aspergillus oryzae, which breaks down the rice’s starch and creates enzymes that release sweetness and umami. This is the same process used to make miso, sake, soy sauce, and mirin.
- Flavor: Mild, slightly sweet umami with a hint of fermented aroma
- Texture: Soft and sticky
- Use: Marinades, miso soups, dressings, vegetables, and meat
Method for Shio Koji Paste
- Put 300 g of koji rice in a bowl.
- Add 100 g of salt and mix thoroughly.
- Pour in 500 ml of water, stir, cover, and place in the refrigerator.
- Stir the mixture once daily for 1–2 weeks.
- When the rice has become soft and creamy, the paste is ready to use.
The color will gradually change during fermentation – this is a natural sign that the enzymes are working.
Shio Koji can be used to marinate vegetables, meat, and fish, where it breaks down proteins and creates a tender, juicy texture and deep flavor. It is also ideal as a base in miso soup or Japanese sauces.
A classic, naturally fermented product that brings Japanese umami and balance into modern culinary craft
Shio Koji Paste – fermented umami base
A classic, naturally fermented product that brings Japanese umami and balance into modern culinary craft
Shio Koji is a traditional Japanese fermented paste made from koji rice, salt, and water. It is used as a natural flavor enhancer and marinade, giving meat, fish, and vegetables a tender, juicy, umami-rich character.
Koji rice is cultivated with the mold Aspergillus oryzae, which breaks down the rice’s starch and creates enzymes that release sweetness and umami. This is the same process used to make miso, sake, soy sauce, and mirin.
- Flavor: Mild, slightly sweet umami with a hint of fermented aroma
- Texture: Soft and sticky
- Use: Marinades, miso soups, dressings, vegetables, and meat
Method for Shio Koji Paste
- Put 300 g of koji rice in a bowl.
- Add 100 g of salt and mix thoroughly.
- Pour in 500 ml of water, stir, cover, and place in the refrigerator.
- Stir the mixture once daily for 1–2 weeks.
- When the rice has become soft and creamy, the paste is ready to use.
The color will gradually change during fermentation – this is a natural sign that the enzymes are working.
Shio Koji can be used to marinate vegetables, meat, and fish, where it breaks down proteins and creates a tender, juicy texture and deep flavor. It is also ideal as a base in miso soup or Japanese sauces.
SKU: 1201106
Country: japan
Storage: Dry goods
If you place your order before 12:00 noon, Monday–Thursday, we will dispatch your order the same day.
- You can expect a delivery time of 1–2 days.
- We do not dispatch orders on Fridays, Saturdays, or Sundays.
- If you are interested in a made-to-order item, please contact us at sales@gourmetengros.com.
Delivery of chilled goods:
All chilled goods are shipped securely in insulated boxes with plenty of ice packs, so your package stays cold during transport. We guarantee that the package remains cold for up to 12 hours after arrival at the selected parcel shop. Please make sure to collect your package promptly. If the package is collected later than 12 hours after arrival, the right to make a complaint is void.
Shipping of frozen goods to private customers:
All frozen goods shipped to private customers are sent to thaw in the insulated box. Please order your items according to when you need them. You can always choose your preferred delivery date at checkout.
If you do NOT wish to receive your frozen goods thawed, you can purchase frozen shipping here. Please note that we only guarantee that your goods remain frozen for up to 12 hours after delivery to the parcel shop. Therefore, make sure to collect your package promptly.
