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Fermented Shio Koji 400g


- Unpasteurised and probiotic- Fermented for longer - 21 days

- Reduced carbon footprint

- made in the UK

- Vegan and Vegetarian friendly

- 100% natural product



Fermented Rice, Water, Salt

Does not contain Nuts

All natural: no preservatives, no added sugar, gluten-free



Shio koji has been used for centuries in Japanese cuisine - washoku ‘home cooking’. Shio means ‘salt’ and koji means ‘aspergillus oryzae’. We use humidity and low heat to grow Aspergillus Oryzae, a type of fungus on each grain of rice. This is the exact same fungus used to make lovely Japanese Sake, tasty Miso and healthy Tamari sauce. After two days of gentle fermentation we mix this rice with the finest sea salt and mineral rich water and ferment for 14 days. The result is a probiotic, sweet smelling, umami rich, silky porridge that can be used to marinade virtually anything - meat, fish, vegetables and even tofu. The rice we use to produce our shio koji is Koshi Hikari Jpanese rice, grown in Northern Italy under the watchful eye of Japanese farmers. USAGEShio koji promotes an ‘umami’ flavour in anything it comes to contact with.


Therefore Shio koji works as the perfect marinade for meat, fish and vegetables.Using a pastry brush, simply coat the meat or fish with shio koji and leave at room temperature for 30 mins or even 24 hours. Brush off the excess koji before you cook your food to avoid scorching as koji treated ingredients take on color much quicker. Handy tips: If you’re cooking a whole chicken, put the shio koji under the breast skin. If you’re cooking a whole fish push the shio koji within the belly cavity of the fish. Shio koji can also be used to pickle fresh vegetables and tofu.


Why not try these simple recipes: Cut a cucumber into angular pieces and put in a ziploc bag with enough shio kōji mixture to coat it. Transfer to the fridge for 20 minutes or so. Rinse the shio kōji off before eating. Supersize your tofu! Spread shio-koji around firm tofu and wrap with cling film. Put it into an airtight container and marinate it in a fridge for a week until the tofu has become umami enhanced.



A larger pack size for home chefs that want to share the shio koji magic on a whole chicken, salmon or a BBQ full of sirloin steaks. We pre-blended our shio koji to a smoothness so it’s ready to use.



Always keep refrigerated, as this is a ‘live’ product and will carry on slow fermenting at 10ºc. It should keep for about 6 months on the lower shelves of your fridge.

Fermented Shio Koji


    If you are not completely happy with the product, you have 7 days from the date of receipt to request for a refund providing the packaging is not damaged. We are not responsible for the return postage fee, please make sure you have a tracking code to send in to us so we are aware of this return.



    Fermented and unpasteurised Kimchi shipping and handling information... CLICK HERE


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