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Shio koji | for marinating poultry, meat, seafood and vegetables


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(1 customer review)

Shio koji gives depth to the flavor of food (umami). It is also perfect for marinating vegetables, and for making meat and poultry juicier and more tender.

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About shio koji

Koji is the fungus that can do anything. Not only does it know how to deal with beans and grains, by turning into miso and shoyu, but it’s enzymes can also break down the proteins and fats in meat or carbohydrates in vegetables into all kinds of delicious flavors and aroma’s. One easy way to start using koji is shio koji.

What is shio koji?

One of the simplest ways to tap into the flavor potential of koji is to combine it with plain water and salt to make a puree of extraction called shio koji. It is made by fermenting a mixture of koji (cooked grain, usually rice, inoculated with Aspergillus oryzae ), salt and water into a product with a porridge texture and a sweet, typical aroma.

Shio koji gives depth to the flavor of the food you use it on, thanks to protease enzymes that break down proteins into amino acids (umami). It’s also quite rich in amylase enzymes, which break down starches, making it also perfect for marinating vegetables. This enzymatic activity not only gives the flavor a boost but also has an effect on the consistency, making meat and poultry juicier and tender. It can also be used on vegetables.

Advantages of using shio koji

Just a few of the major advantages of using our shio koji over koji itself are:

  • No need to steam and inoculate rice
  • No chance of unwanted sporulation- just the spores you need
  • No waiting time: growing koji takes at least two days. Shio koji can be used immediately
  • Works very quickly
  • Clear liquid, the rice kernels themselves have been filtered out
  • Can be used on and in anything
  • Does not need to be refridgerated
  • shelf life of 18 months
  • No tools needed
  • Tap into your fleeing creativity: when you get a cool koji idea you don’t have to wait for days to make it happen. Do it straight away.


  • Ingredients:  rice koji, water, salt, alcohol
  • 500 ml
  • Storage instructions: does not need to be kept in the refrigerator
  • Origin: Japan
  • Soy-free
  • Shelf-life: 12-18 months

Suggestions for use

  • Use the shio koji to marinate your meat or chicken anywhere from 30 minutes to 2 days, add a dash to a sausage that is too dry or mix it into hamburger meat, for example.
  • Marinate fish in shio koji for 30 minutes before frying it.
  • Add a tablespoon of shio koji to your dressing and let it soak into your vegetables for an hour in the refrigerator.

Need larger amounts of Shio koji?

Contact us, and we will set you up.

Online English spoken workshop ‘how to make your own miso’Fermentation workshops

During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.

1 review for Shio koji | for marinating poultry, meat, seafood and vegetables