What is Shio Koji?
Shio（salt) Koji is a traditional Japanese seasoning made by fermenting rice koji (a mold grown on steamed rice) with salt and water. Like miso and soy sauce, it is a type of “koji-based” seasoning, often used to enhance the umami flavor of dishes. The fermentation process gives it depth and complexity. Additionally, dishes made with shio koji are believed to improve the absorption of nutrients from the ingredients. Recently, it has become one of the popular and appealing fermented foods in Japan.
This product uses 100% fresh, fatty saury from Nemuro. The fish is marinated in salt koji (fermented rice) to enhance its umami and sweetness, resulting in a tender texture. After thawing, please grill the saury over low heat without washing off the salt koji for the best flavor. It can also be cooked in a frying pan. Perfect as a side dish with rice or a delicious accompaniment to drinks.
Company Introduction
Founded in 1963, we are based in Nemuro City, Hokkaido, and specialize in the production and sale of fresh seafood and seafood processed products from Nemuro. With the motto “Bringing the Taste of Nemuro to the Nation,” we continue to offer a wide range of local specialties. Our factory is HACCP certified, ensuring strict safety and quality management.
Note:
After thawing, cook the product over low heat without rinsing off the shio koji. This will allow it to cook slowly and evenly. (As shown in the photo, shio koji can brown easily, so gently wipe the surface to achieve a beautifully grilled result.)
After opening, store in the refrigerator and consume as soon as possible.
Ingredients: Saury (from Nemuro, Hokkaido), Salt Koji (rice koji, salt), Reduced Starch Syrup, Salt / Seasoning (amino acids)
Contents: 2 pieces
Best Before: 365 days
Storage Instructions: Keep frozen at -15°C or lower
Nutritional Information (per 100g)
Energy: 264 kcal
Protein: 17.2 g
Fat: 20.5 g
Carbohydrates: 2.6 g
Salt Equivalent: 2.2 g
For wholesale pricing, please contact us at info@janet-trading.com.