Pure umami - popular japanse seasoning
Liquid shio koji is a Japanese fermented seasoning and ingredient obtained from a combination of koji, rice, and salt. Koji is fermented rice or grain inoculated with the fungus Aspergillus oryzae. "Shio" means salt in Japanese, and "koji" refers to the fermented rice with the fungus. The fermentation process results in a concentrated, salty, and umami-rich product that is used in liquid form.
Here's how you can use liquid shio koji in cooking:
- Marinades: Liquid shio koji can be used as a marinade for meat, fish, poultry, and vegetables. It not only enhances the flavor but also tenderizes the texture of the food. Let the food marinate for several hours to overnight in a mixture of liquid shio koji and other preferred seasonings.
- Sauces: You can add liquid shio koji to sauces and dressings to enrich and intensify the flavor. It adds umami and saltiness to your dishes.
- Soups and stews: A dash of liquid shio koji can be added to soups and stews to enhance the flavor of the broth.
- Stir-fry dishes: Use liquid shio koji as a flavor enhancer in stir-fry dishes. It will add a deeper flavor to the dishes.
- Fermented vegetables: Liquid shio koji can be used to ferment vegetables like cucumbers or radishes. This will give a unique flavor and texture to the vegetables.
- Baked goods: Some people add liquid shio koji to bread or pastry dough for a subtle umami flavor.
In general, liquid shio koji serves as a natural flavor enhancer and can enhance the taste of a variety of dishes. It is versatile and can be used in both savory and sweet dishes, depending on your taste preferences. Try it in different dishes and adjust the quantity to taste to discover how it can improve the flavor and texture of your dishes.
Store in the refrigerator after opening.
