Shio Koji - liquid koji salt

In Japan, shio-koji has been a popular seasoning for centuries. It is largely unknown in Europe and America. Koji is rice fermented with a fungus (Aspergillus oryzae) and can be used as an alternative to salt or soy sauce for seasoning. It is similar to the use of yeast and bacteria in the production of beer, wine, or cheese. The production process is quite simple. The spores of the fungus are mixed with steamed rice and stored for several days at 50°C (122°F). The starch in the rice is converted into sugar, releasing fatty acids, amino acids, and natural glutamate. This form of koji is called kome-koji in Japan. Adding sea salt during the production process results in shio-koji. The sugar and salt in shio-koji intensify the natural flavor of the food. This savory flavor, which we Germans would call `savory,` is known as umami in Japan. Shio-koji can be used for all types of meat, fish, tofu, and vegetables.