SALTED RICE MALT SHIO KOJI (300GR)

Koji, a traditional Japanese fermenting microorganism, is the foundation of many Japanese foods including miso, soy sauce, rice vinegar, and sake. It breaks down ingredients to intensify individual flavors while also aiding in digestion. Extremely versatile, shio koji can be used as a substitute for salt, to pickle foods, in dressings/sauces, or as a marinade for meat and fish.