Prefecture: Tokyo 
Producer: Umi no Sei
Ingredients: Organic brown rice, sea salt
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 170g
Storage: Refrigerate after opening.

Koji, a traditional Japanese fermenting microorganism, is the foundation of many Japanese foods including miso, soy sauce, rice vinegar, and sake. It breaks down ingredients to intensify individual flavors while also aiding in digestion. 

Extremely versatile, shio koji can be used as a substitute for salt, to pickle foods, in dressings/sauces, or as a marinade for meat and fish.

Ume no Sei creates this shio koji on Izu Oshima Island, a volcanic island off the coast of Tokyo. Made from organic JAS-certified domestically-grown brown rice combined with salts from the sea, this shio koji has a unique blend of natural sweetness and saltiness that will enhance the flavor of any ingredient. 

Suggested uses: Extremely versatile, shio koji can be used as a substitute for salt, to pickle foods, in dressings/sauces, or as a half day/overnight marinade for meat and fish, which can then be finished off with a sprinkle of shichimi togarashi or a dash of soy sauce for extra umami.