Ekitai Shio Koji might just be the ingredient you've been missing. Koji is the magic behind the fermentation of many Japanese staples, including your favourite miso. Shio koji is made by fermenting koji with water and salt, allowing it to develop a delicate umami flavour that enhances just about any ingredient it touches. Ekitai (liquid) shio koji is a smooth, pourable version of traditional shio koji, with the rice solids strained out for easy measuring and effortless use.

How to use

Shio koji contains natural enzymes that tenderise meat and seafood, making it the perfect addition to marinades. As it tenderises, it also imparts a subtle depth of umami, enhancing the natural flavour of your ingredients. It can also be used in place of salt in your favourite dressings, sauces, and marinades, adding savoury complexity without the pronounced flavour of soy sauce.