Shio koji is a traditional condiment found in most Japanese households, made by fermenting rice koji, sea salt and water at ambient temperatures for a period of 10-14 days. This version is the strained and filtered liquid, enriched with shiitake mushrooms. Due to being unpasteurised, this seasoning is rich in enzymes which create the transformative powers that are normally associated with Shio Koji. Liquid umami is the best way to describe this seasoning. It has a subtle sweetness and a slight earthiness from the mushrooms.

180ml bottle

* This liquid Shio Koji is unpasteurised and needs to be keep refrigerated