What is koji? Koji is a product of steamed rice, wheat, soybeans, etc., to which koji mold has adhered, and which has been cultivated under conditions such as temperature and humidity at which breeding is easy.
SHIO KOJI is made by adding salt and water to koji.
The effects of cooking are said to be that by decomposing the starch and proteins contained in the ingredients to bring out the good taste and sweetness to make them delicious, or by pickling the meat, it becomes soft.When baked or stir-fried, it gives a beautiful brown color, and it is very effective for adding a touch of light to make an appetizing dish.
It is a versatile seasoning that you can add to anything from pickled vegetables, boiled vegetables, sauces. It can be used for a variety of Japanese, Western and Chinese dishes.