lemon shio koji 180g

Organic Lemon Shio Koji is a salty paste made from rice koji and refined with Sicilian lemons. After maturing for three months in ash barrels, it develops a salty and tart-spicy flavour reminiscent of the fresh aromas of Mediterranean cuisine and salted lemons. The enzymes contained in the koji are largely responsible for the special taste experience. These intensify the flavour of other foods, multiply umami and savoury notes, sometimes bring out completely new flavours and change the texture of the food.

PLEASE NOTE: This product is very lively, so pressure may build up in the jar during shipping. This can cause liquid to escape even through the tightly sealed lid. The product itself is not affected or spoiled and can be used without hesitation.

Lemon Shio Koji is mainly used as a marinade and for fermentation. It functions less as a spice and more as a tool or preparation method that allows you to significantly influence the taste and consistency of your dish. It not only gives food and dishes a more intense flavour, but also makes them more tender and juicy. Lemon Shio Koji is suitable for fermenting vegetables or marinating meat and vegetables. With its salty-fresh taste, it adds a salty-fresh note to salads, fish dishes and sauces.

In addition, you can use Lemon Shio Koji anywhere you would normally add salt. It is always a better choice than pure salt, as it offers more flavour and is healthier in its fermented form. Lemon Shio Koji is rich in probiotic cultures, enzymes and vitamins, which have a positive effect on digestion and health.

Feel free to try our neutral Shio Koji without lemon.

Shio koji is rice inoculated with koji (also known as Aspergillus oryzae) that is fermented together with water and salt. Koji, a noble mould, plays a crucial role in the production of many foods in Japan and is just as suitable for consumption as other mould cultures used to mature salami or cheese. Koji is traditionally cultivated on steamed rice, grains or legumes and has been a tradition in China and Japan for thousands of years.

Koji has the remarkable ability to transform organic substances and produce products that are useful to humans. This is achieved through the activity of the enzymes present in koji. These enzymes enable the breakdown of starch, proteins and fats, which contributes significantly to the development of the taste and aroma of the fermented materials, especially the emergence of umami and sweetness. The metabolic products are also easier for humans to digest and much more digestible. Therefore, koji ferments are not only tasty, but also extremely healthy.

Rice* 43% (Piedmont), spring water (Hameln-Pyrmont), sea salt (Algarve), lemons* 10% (Sicily), A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Our Lemon Shio Koji has a best-before date of 12 months from bottling, but it usually keeps for much longer. Warm storage temperatures can activate and accelerate fermentation, which can lead to the formation of bubbles and pressure build-up in the jar. We recommend storing Lemon Shio Koji in the refrigerator to slow down fermentation and preserve quality as much as possible.