Umami Shio Koji

The power of live umami salt will make any meal explode with flavor. Shiokoji塩麹 is a liquid fermented rice salt used in Japanese cooking to marinate, tenderize, and create massive umami in a dish. It is made from rice koji and salt.

Shio koji is an excellent source of probiotics and very high in nutrients- essential GABA(gamma)Amino acidギャバアミノ酸, vitamin B1, B2, B6 ビタミン, enzyme酵素.

You can use it in almost any cooking situation - from complex marinades to a simple salmon bake.

It is a colossal seasoning powerhouse for your kitchen. Buy some now. You will notice an immediate positive shift in the flavor of your food.

(Level up your Salmon’s Umami instantly with Yoko’s Shio Koji).

I started using Shio Koji a lot when I found out my older sister had terminal cancer. I was there to help her create a healthy macrobiotic cancer diet for her and her family.

We stopped using anything that was not a natural ingredient, only organic vegetables, and my dad’s rice, beans, and no dairy.

It was very challenging for me. My older sister was a crazy foodie and an incredible chef in our family. I had to dig deep to find the best way forward, and I relied heavily on my mom’s miso, shoyu, Amazake for sweetener, rice vinegar, a little bit of cooking sake, and SHIO KOJI.

I was limited by what I could cook, but Shio Koji made everything taste so good. The Umami flavor is so strong from such a simple seasoning.

Shio Koji is a liquid salt. The big difference from regular salt is that Shio Koji always has massive umami and is a natural sweetener.

When you first start to use Shio Koji, it can be a little hard to notice the difference, but when you start a food diet and restrict the bad things you intake, your tongue becomes very sensitive. You will immediately recognize the expressive flavor.

Yoko highly recommends starting to use Shio Koji. Why not use a probiotic salt with an incredible umami taste and health benefits instead of plain old salt?