Shio koji [塩麹] is a traditional condiment, made from malted rice [Koji / 麹] (rice with Aspergillus oryzae), salt [Shio / 塩] and water.
Shio koji [塩麹] is a versatile seasoning that has become popular lately.
In Japan, there are many fermented condiments such as soy sauce, miso, katsuobushi [dried bonito], mirin or rice vinegar. Many are produced using koji. Shio koji not only gives flavor to food, but also brings out umami (the 5th flavor).
Shio koji good for health and beauty
Shio koji can be used in dishes instead of salt as a healthier alternative. With shio koji, one can get the same saltiness with less than 50% of the salt content.
As a fermented seasoning, shio koji has a number of health benefits.
It contains lactobacillus probiotic cultures that contribute to better health, reducing stress by amino acids, have anti-aging effects and help recovering from fatigue by vitamins B1, B2, B6 and folate.