Shio-Kojo

Shio-koji
Shio-koji or "salt" koji. When koji is allowed to ferment with a mixture of salt and steamed rice, the rice grains break down into enzymes, glutamates, and sugars, imparting a mild salty taste with great umami flavors. 
Use it in dressings, dips, brine, marinades, sauces, and soups.  It will enhance the flavor of your food, tenderize meats, and is good for you. This versatile seasoning does so much more than the salty taste out of the container. The live cultures within the seasoning activate the ingredients you put them on. There is such a variety of tasty applications that Shio-koji will become your favourite pantry ingredient.

Benefits of Shio-Koji: It is a natural pro-biotic seasoning. Brings the same saltiness with Half the sodium. Contains minerals, fibre and vitamins. Aids in digestion and good for general health.