Koji, the same mold responsible for giving miso and soy sauce their signature savory profile, is transformed into this convenient liquid. It's made by placing traditional shio koji in a sake bag which is then pressed to extract the enzyme-rich and flavor-packed liquid.
How to use
Shio koji is often used to marinate meat and vegetables because it both tenderizes and adds an extra punch of umami. Marinate salmon fillets, skirt steak or mushrooms before they hit the grill or sauté pan. It doesn't end at marinades—add a splash to soups, sauces, salad dressings or essentially any dish that would benefit from a kick of umami.