MARUFUKU Shio Koji (Salt Koji) Paste 300g — Smooth Fermented Umami Paste, Gluten-Free

MARUFUKU Shio Koji is a smooth, 300g Japanese fermented rice malt and sea salt paste that seasons and naturally tenderizes meat while adding deep savory umami.

Born from traditional Japanese fermentation, this shio koji (salt koji) is made with pesticide-free rice and pure sea salt to deliver balanced savory depth without additives. The paste has live enzymes and a velvety texture that blends easily into marinades, sauces, dressings, and finishing touches. It’s gluten-free, non-GMO, and allergen-free, giving cooks a clean pantry option to enhance flavor while reducing reliance on straight salt.

How does MARUFUKU Shio Koji change the flavor of my dishes?

Shio koji amplifies natural flavors by releasing amino acids during fermentation, creating a rounder, sweeter-salty umami profile than plain salt alone. Use it as a base for marinades, stir it into soups, or whisk into vinaigrettes to deepen taste without masking ingredients.

• Enriched umami from fermented rice koji for savory complexity
• Balances sweetness and saltiness, reducing need for additional salt
• Smooth paste dissolves quickly into liquids and sauces

Can I use it to tenderize meat, and how do I use it safely?

Yes — the live enzymes in shio koji gently break down proteins, improving tenderness and moisture retention in meats and fish. Apply a thin coat to proteins and refrigerate for 30 minutes to overnight depending on cut thickness, then rinse or cook directly according to your recipe.

• Short marinating (30–60 minutes) for delicate fish and poultry
• Longer marinating (4–24 hours) for beef or pork to increase tenderness
• Use sparingly as a seasoning—its concentrated umami often needs less added salt

What makes this MARUFUKU version different from other shio koji?

MARUFUKU Shio Koji is crafted in Japan from pesticide-free rice and sea salt, with no additives, artificial flavors, or gluten. Its signature is a smooth, even paste texture that spreads easily and integrates consistently into recipes.

• Made in Japan using traditional fermentation methods
• 100% gluten-free, non-GMO, and additive-free formulation
• Smoother texture than grainy varieties for effortless mixing and coating

How can I incorporate it into everyday cooking?

Shio koji is versatile: use it as a marinade for grilled proteins, a finishing seasoning for vegetables, or a secret ingredient in dressings and sauces to enhance savory balance. Start with small amounts and adjust to taste as it concentrates flavor differently than table salt.

• Marinade: 1–2 tablespoons per 500g protein, adjust time by cut
• Dressing: whisk 1 tsp into oil-vinegar blends for richer umami
• Cooking: stir into soups or braises near the end for depth

Who is this for? MARUFUKU Shio Koji is ideal for home cooks, grilling enthusiasts, and professional chefs seeking a natural way to boost flavor and tenderness without artificial ingredients. It suits those following gluten-free diets and anyone interested in Japanese fermentation techniques. Keep refrigerated after opening and use within the timeframe noted on the jar for best flavor and enzyme activity.

Ingredients

Rice Koji, Sea Salt