Mugi Shio Koji


Ingredients: barley koji, water, salt. *ALL BIO
Salinity: 13%
Keep it in refrigerator.

Mugi shio koji is a fermented seasoning made by mixing barley koji, salt, and water. Koji contains digestive three enzymes: “Amylase” that 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.