VEGAN SHIO KOJI

This Japanese-inspired seasoning is made from fermented salt and malted rice. Naturally vegan, this simple yet flavour-packed ingredient is often used in stocks and sauces or to tenderise meat and fish.

Shop Cooks’ Ingredients Shio Koji

Shio Koji salmon

A dip in Shio Koji brings out the full flavour of salmon fillets. Try serving with noodles and flash-fried broccoli.

For 2 people, place 2 salmon fillets in a bowl and add 2 tbsp Shio Koji. Turn the salmon over a few times so it’s fully coated, then rest in the fridge for at least 30 minutes or up to 4 hours.
Cook the salmon, skin-side up, under a hot grill for 5 minutes, or until crisp, then turn and continue on the other side until cooked through – about 3 minutes.

Shio Koji naturally contains a high proportion of enzymes, which break down large protein and starch molecules that would otherwise be too unwieldy to be properly appreciated by our taste buds. This is why it makes other foods taste more flavourful.

VEGAN SHIO KOJI

This Japanese seasoning is made from fermented rice and salt. Naturally vegan, this simple yet flavour-packed ingredient is often used in stocks and sauces or to tenderise meat and fish.

Shop Cooks’ Ingredients Shio Koji

WHAT DOES SHIO KOJI TASTE LIKE?

By itself, it shares some of the salty savour of miso and the mild sweetness of mirin, though its key role is to unlock the umami potential of other ingredients.

tips, tricks & hacks

Brush over beef burgers before barbecuing to enhance their meaty flavour.
Use to marinate chicken thighs before roasting for tender meat and crisp skin.
It’s good in a marinade for tougher cuts of beef, as it helps to tenderise them as well as boost their savoury flavour.
Brush over ‘steaks’ of cauliflower or celeriac before grilling.
Add to the vinegar mix for Asian-accented quick pickles of cucumber, carrot or swede.
Stir through Japanese noodle broths in place of salt.
Use as the base for moreish dipping sauces.

easy meal idea

Shio Koji salmon

A dip in Shio Koji brings out the full flavour of salmon fillets. Try serving with noodles and flash-fried broccoli.

For 2 people, place 2 salmon fillets in a bowl and add 2 tbsp Shio Koji. Turn the salmon over a few times so it’s fully coated, then rest in the fridge for at least 30 minutes or up to 4 hours.
Cook the salmon, skin-side up, under a hot grill for 5 minutes, or until crisp, then turn and continue on the other side until cooked through – about 3 minutes.