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Description
Marukome, Raw Shio Koji (Nama Shio Koji), 500gLive koji seasoning, in the kitchen size pack. Shio koji () is a cultured rice seasoning of rice koji, salt and water, a living culture whose active enzymes tenderise protein and build umami on contact. This is Marukome's raw, unpasteurised shio koji in a 500g pack, the format for a kitchen that uses it daily. Rub it into meat, stir it into a braise, or use it as a marinade base. Just trying it out? The same seasoning comes in a 200g pouch. Why Chefs
Live koji seasoning, in the kitchen-size pack.
Shio koji (塩糀) is a cultured rice seasoning of rice koji, salt and water, a living culture whose active enzymes tenderise protein and build umami on contact. This is Marukome's raw, unpasteurised shio koji in a 500g pack, the format for a kitchen that uses it daily. Rub it into meat, stir it into a braise, or use it as a marinade base.
Just trying it out? The same seasoning comes in a 200g pouch.
Why Chefs Choose This
- Live enzymes: raw and unpasteurised, so the enzymes are fully active for tenderising and umami.
- One seasoning, many jobs: marinade, cure, soup seasoning and dressing base from a single tub.
- Kitchen volume: 500g for a station that reaches for shio koji every service.
- Marukome pedigree: Japan's largest miso maker, brewing koji products in Nagano since 1854.
How to Use
- Protein cure: coat chicken, pork, fish or tofu, roughly 10% by weight, for 30 minutes to overnight.
- Grilling: the rice sugars promote browning, so coat meat before grilling for a deeper char.
- Simmered dishes: stir into stews and braises for savoury depth without soy sauce.
- Dressings and pickles: blend into dressings, or massage into vegetables for a quick koji pickle.
Shio koji (塩糀, salt koji) is one of Japan's oldest seasonings, made by combining rice koji, rice inoculated with the kōji mould Aspergillus oryzae, with salt and water and leaving it to mature. The koji's enzymes, mainly proteases and amylases, break down protein and starch, which is why shio koji both tenderises and deepens flavour in a single step. Long a quiet workhorse of the home kitchen, it found a wider audience with chefs in the 2010s as a way to replace several seasoning and curing steps with one.
Learn more: The All-Purpose Wonder Seasoning: Shio Koji
What does shio koji do to food?
Two things at once. Its proteases break down protein, so meat and fish come out noticeably more tender and the flesh holds moisture better through cooking. At the same time the enzymes release free amino acids, which read on the palate as umami, alongside a faint sweetness from the rice. The effect is a cleaner, rounder savouriness than salt alone, with better texture. Used as a marinade it works in as little as thirty minutes, though a few hours or overnight gives the fullest result. Go easy on additional salt, as the koji is already salted.
| Type | Shio koji 塩糀 (cultured rice seasoning) |
| Brand | Marukome (brewing since 1854) |
| Style | Raw, unpasteurised, live enzymes |
| Net Weight | 500g |
| Origin | Japan |
| Best Used As | Marinade, cure, seasoning and dressing base |
| Storage | Refrigerate after opening; a live product, keep chilled for best activity |
What is shio koji?
Shio koji is a traditional Japanese seasoning made from rice koji, rice inoculated with the koji mould, combined with salt and water. The culture produces active enzymes, mainly proteases and amylases, that break down protein and starch on contact. This is why shio koji tenderises meat and fish while building umami at the same time. It has been used in Japanese kitchens for centuries and drew global attention in the 2010s as chefs found it could replace several seasoning and tenderising steps with one application.
How long should I marinate with shio koji?
For most proteins, coat them in about 10% of their weight in shio koji and leave for anywhere from 30 minutes to overnight in the fridge. Thirty minutes lifts seasoning and umami; a few hours or overnight gives the fullest tenderising. Fish needs less time than meat, as it is more delicate. Wipe off the excess before cooking, especially before high heat, as the rice sugars catch and colour quickly.
How should I store raw shio koji?
Keep it refrigerated, sealed, and use a clean spoon each time. Because it is raw and unpasteurised, the enzymes and cultures stay active, so chilling keeps it stable and slows further change. Stir it if it separates. Kept cold and clean it holds well; bring it back to a workable consistency at room temperature briefly before use if it has firmed up in the fridge.
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