- Shio meaning salt, Koji mold also known as Aspergillus Oryzae used for fermenting rice and beans
- Shio Koji is used for tenderizing meat and fish, and to increase Umami flavor in food/cooking.
- Shio Koji is used for salt replacement with high content of enzyme that increase umami flavor
- Enzyme makes the meat and fish tender because it breaks down the protein. When the protein is broken with Shio Koji, Amino Acid which is the Umami is created and multiplied.
- Shio Koji is also great for digestion. When Koji breaks down starch to glucose and protein to peptide or amino acids which nutrition in smaller molecular, making digest and absorbed in the body much easier.
- Industrial 0.5gal bottle
- Shio Koji is also used for ingredients such as barbecue sauce, salad dressing, marinade, and much more
- Kosher Certified
- Gluten Free
- Vegetarian
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