Shio koji is mainly used as a marinade and for fermentation. It functions less as a seasoning and more as a tool or preparation method that you can use to significantly influence the flavour and consistency of your dish. To marinate meat, fish or poultry, apply a thin layer of shio koji, leave it in the fridge for a few hours or days and then prepare it in the usual way. You will be amazed at how intense, juicy or tender your dish tastes. Vegetables, especially aubergines, courgettes and mushrooms, can also be marinated. Cut the vegetables into strips or cubes and drizzle them sparingly with shio koji. Fifteen minutes is enough to marinate soft vegetables and mushrooms.

Shio Koji is also suitable for fermenting vegetables such as cucumbers, carrots and radishes. To do this, cut the vegetables into bite-sized pieces, mix them with a small amount of shio koji and then leave them to ferment in the fridge for one to six days. Unlike sauerkraut, the vegetables don't need to be properly pressed under a brine - they can simply be left to ferment wildly. What's more, you can use shio koji wherever you would normally add salt. It is always a better choice than plain salt as it offers more flavour and is healthier in fermented form.

Shio koji is rich in probiotic cultures, enzymes and vitamins, which has a positive effect on digestion and health. Try using shio koji instead of salt to make bread or pizza dough - the dough will certainly rise particularly well.