Nama Shio Koji Paste (Salt Koji) 200g

Nama Shio Koji Paste (Salt Koji) 200g
Elevate your everyday cooking with our Nama Shio Koji Paste — a living, fermented seasoning crafted from premium rice koji, natural sea salt, and pure water. This versatile Japanese condiment delivers gentle saltiness, natural sweetness, and a deep, savory umami that transforms any dish.

Perfect as a marinade for meats, seafood, and vegetables, or as a seasoning base for soups, dressings, and sauces, Nama Shio Koji tenderizes ingredients while enhancing their natural flavors. Naturally rich in enzymes and beneficial bacteria, it brings both incredible taste and healthful fermentation benefits to your kitchen.

Ingredients: Rice koji, water, sea salt.
Storage: Keep refrigerated. Best used fresh for maximum flavor and probiotic benefits.

Taste the clean, vibrant magic of real fermentation — one spoonful at a time.

Experience the magic of authentic Japanese fermentation in every spoonful.

Ingredients: Soy sauce (includes wheat and soybean) (made in Japan), rice koji, salt/alcohol

• Flown in Directly from Japan
• 200g
• Easy to Use and Store
• Best Stored in fridge ( 0-4degrees C )
• Once opened,  use within 3-5 days
  
  

What is Shio Koji?

Shio Koji is a traditional Japanese seasoning made from rice koji, salt, and water.
It’s a natural fermentation product that’s used like a marinade, tenderizer, or flavor enhancer.

Flavor-wise, shio koji is:

• Lightly salty

• Naturally sweet (from the rice enzymes breaking down starch into sugar)

• Packed with umami (from the koji’s enzymatic action)

How it's made:
The rice koji (which contains the mold Aspergillus oryzae) is mixed with salt and water, then left to ferment at room temperature for about a week. During fermentation, enzymes break down proteins and starches into amino acids and sugars, creating that signature savory-sweet taste.

Uses:

• Marinade for meat, fish, or vegetables (makes meat incredibly tender and juicy)

• Seasoning for soups, dressings, and sauces

• Flavor enhancer (instead of salt)

How does Shoyu Koji Taste?

Shio Koji tastes mildly salty, naturally sweet, and rich in umami, but with a light, delicate profile.
Here’s a closer breakdown:

• Gentle saltiness: It’s salty, but much less aggressive than pure salt or soy sauce. The salt is softened by the natural sweetness from the koji.

• Subtle sweetness: Thanks to the enzymes breaking down starches into sugars, it has a light, almost fruity sweetness.

• Fresh umami: It brings out the natural flavors of whatever you season with it, rather than masking them. Foods taste more vibrant and full.

• Slight fermented aroma: It can have a faint, pleasant fermented smell — kind of like miso or fresh bread dough, but much lighter.

Overall, shio koji feels clean, bright, and naturally savory, without being heavy or overpowering.
It’s often described as making foods taste "more like themselves" — enhancing natural flavors rather than adding a strong new one.

Difference from Shoyu Koji:

• Shio Koji = rice koji + salt + water → milder, cleaner, lighter flavor.

• Shoyu Koji = rice koji + soy sauce → deeper, darker, richer flavor because of the soy sauce.

Both are extremely versatile and bring natural umami without relying on heavy seasoning or artificial additives.

*Note: For wholesale inquiries contact us as Contact@shiki.sg