Organic Shio Koji is a miracle paste that makes it easy to add flavour to food. Made from fermented koji rice, water and salt, Shio Koji is characterised by a mild, salty, subtle and unspectacular taste. The enzymes contained in the koji provide the special flavour experience. They intensify the flavour, multiply umami and savoury notes, tease out completely new flavours and change the texture of the food. Shio Koji ferments over a period of one week in an earthenware pot.

ATTENTION: This product is very lively, so pressure may occasionally build up in the jar during despatch. As a result, liquid may even escape through the tightly closed lid. The product itself is not affected or spoilt by this and can be used without hesitation.

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.

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

Koji has the remarkable property of changing organic substances and producing useful products for humans in the process. This happens 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 flavour 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. Koji ferments are therefore not only flavourful, but also extremely healthy.

Rice* 46% (Piedmont), spring water (Hameln-Pyrmont), sea salt (Algarve), A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

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