Nama Shio Koji [プラス糀 生塩麹] 200g
A raw, unpasteurized shio koji made from rice koji, salt, and water. The paste is smooth and slightly grainy with a gentle salty sweetness, a faintly fruity aroma, and the living enzyme activity that defines true nama shio koji, which means it goes on working in the bowl rather than sitting flat.
Rub onto chicken, fish, or pork and rest for at least thirty minutes or overnight before grilling, pan searing, or roasting. The enzymes tenderize protein and amplify natural umami. Also use as a salt replacement in dressings, soups, and stir fries, or toss with cucumber and daikon for quick pickles.
Made by Marukome, founded in 1854 in Nagano Prefecture and now Japan's largest miso producer.
A raw, unpasteurized shio koji made from rice koji, salt, and water. The paste is smooth and slightly grainy with a gentle salty sweetness, a faintly fruity aroma, and the living enzyme activity that defines true nama shio koji, which means it goes on working in the bowl rather than sitting flat.
Rub onto chicken, fish, or pork and rest for at least thirty minutes or overnight before grilling, pan searing, or roasting. The enzymes tenderize protein and amplify natural umami. Also use as a salt replacement in dressings, soups, and stir fries, or toss with cucumber and daikon for quick pickles.
Made by Marukome, founded in 1854 in Nagano Prefecture and now Japan's largest miso producer.