無思農莊｜Living Koji

Made with naturally farmed Taiwanese ingredients—real food that is kind to both people and the land.

Ingredients | Friendly-farmed or organically grown rice from Hualien, deep ocean sea salt, filtered drinking water
Net Weight | 250g
Shelf Life | 6 months refrigerated
Directions | Use as a substitute for salt, MSG, and meat tenderizer.
Note | As this is a live fermented product, natural fermentation may continue with temperature changes, causing gas production or liquid overflow. This is normal and safe to consume.

During fermentation, a variety of enzymes are naturally produced that efficiently break down starches, proteins, and fats.
When used in cooking as a replacement for salt and MSG, live shio koji enhances the natural umami of ingredients while adding depth, complexity, and a refined mouthfeel. It is a naturally nutritious seasoning.

Many customers tell us that live shio koji is a lifesaver for beginner cooks. We like to call it the secret weapon of the kitchen.
Shio koji is a traditional Japanese seasoning that can replace salt, meat tenderizer, and MSG. It enhances umami and creates richer, more layered, and more rounded flavors.

The saltiness of shio koji is smooth, mellow, and elegant. The simplest way to use it is as a direct substitute for salt. If you normally use one teaspoon of salt, start by trying two teaspoons of shio koji and adjust to taste.
Because it is rich in natural enzymes, shio koji has traditionally been used in Japan as a marinade. It helps break down muscle fibers, making meat more tender and flavorful.

Simply coat the surface of the meat and massage it lightly. After about 15 minutes, it is ready to cook. Even challenging cuts such as chicken breast and beef become noticeably more tender and juicy.
You can also add shio koji to beaten eggs before cooking. It enhances flavor complexity and helps create a softer, fluffier texture.

Live shio koji can soften and round out sharp or harsh flavors, such as bitterness and excessive acidity. Just a drop can improve young vinegars or red wines, and it can also mellow bitter coffee.
Adding it to hot cocoa or yogurt enhances richness and body through its umami-enhancing properties, creating a smoother and more satisfying mouthfeel.
In savory dishes, when flavors seem disconnected or ingredients do not quite come together, a spoonful of shio koji can help bridge and harmonize the different elements, resulting in a more balanced and delicious dish.