Salt Koji

We make the koji by hand at our store, which is the key to the flavor of our Shio-Koji.

We check the condition and temperature of the rice we have purchased, and then wash it, put it in the room, and care for it over a period of four days.

Using 120 years of koji-making know-how, we carefully make the koji while checking the condition of the koji with our hands, resulting in lively koji that is full of sweetness.

The rice is from Tokushima and the salt is "Umi wa Noshi" from Nagasaki Prefecture, resulting in a mellow shio koji with a moderate salt content of just 7%.

Shio-koji was originally a base for pickling vegetables, but it can also be used as a seasoning for marinating fish or meat before grilling, as well as in soups, hotpots, gyoza, curries, stews, stir-fried vegetables, hamburgers, pickles, tamagoyaki (Japanese omelet), spaghetti Napolitan, pasta, etc. Adding shio-koji to any dish brings out the flavor of the ingredients, adding richness and umami to the dish.

*This product will be delivered by refrigerated delivery, so a refrigerated delivery fee of 250 yen will be charged in addition to the shipping fee.

【raw materials】
Rice koji, salt

【Internal capacity】
300g

【expiration date】
4 months from manufacture

【Preservation method】
Be sure to store in the refrigerator (below 10℃). Use as soon as possible after opening.