Koji Rice 300g TSURUMISO

Koji rice is an essential ingredient in traditional Japanese fermentation, widely used to make Shiokoji paste. This natural seasoning enhances umami, tenderizes meat, and balances flavors in a variety of dishes.

How to Use:

Making Shiokoji Paste: Mix Koji rice with salt and water, then ferment at room temperature for about 7–10 days, stirring daily. Once ready, it becomes a versatile seasoning.

Marinades: Use Shiokoji to tenderize meat, fish, and vegetables by marinating for a few hours before cooking.

Soups & Sauces: Add a spoonful of Shiokoji to enhance depth of flavor in broths, dressings, and stir-fries.

Pickling: Use Shiokoji to ferment and preserve vegetables, creating unique, probiotic-rich pickles.