Kome Shio Koji


Ingredients: white rice koji, natural water, salt. *All BIO
Net: 200g
Salinity: 13%
It lasts 6 months in refrigerator.

Shio Koji is a fermented seasoning made by mixing koji, salt, and water. Shio koji contains digestive three enzymes: “Amylase” breaks down starch into sugar.  “Protease” that converts protein into amino acids that are the source of umami. “Lipase” that breaks down fat. Shio koji produced through the action of enzymes created by koji fungi in which the enzymes remain. These enzymes bring out the flavour of fish, meat and vegetables, making this a universal condiment with natural umami flavour.