Shio-koji is a traditional Japanese seasoning made by mixing rice koji, salt, and water and alowing the mixture to ferment. It is rich in enzymes such as protease, which brings out the umami in ingredients, and amylase, which creates sweetness. It is known as a “versatile magic seasoning” that tenderizes meat and fish, giving them a mellow, rich, umami-filed flavor.
The reason shio-koji has been gaining popularity lately is that it acts as a “versatile ingredient” in cooking, using the power of enzymes to tenderize meat and fish and dramatically enhance their umami flavor. Another major reason is that it adds deep richness while keeping salt content low, making it a fermented food that’ s good for both health and beauty. It’ s highly regarded for producing professional-quality results with just a simple marinating process.
