Koji rice is an essential ingredient in traditional Japanese fermentation, widely used to make Shiokoji paste. This natural seasoning enhances umami, tenderizes meat, and balances flavors in a variety of dishes.
How to Use:
Making Shiokoji Paste: Mix Koji rice with salt and water, then ferment at room temperature for about 7–10 days, stirring daily. Once ready, it becomes a versatile seasoning.
Marinades: Use Shiokoji to tenderize meat, fish, and vegetables by marinating for a few hours before cooking.
Soups & Sauces: Add a spoonful of Shiokoji to enhance depth of flavor in broths, dressings, and stir-fries.
Pickling: Use Shiokoji to ferment and preserve vegetables, creating unique, probiotic-rich pickles.
