Description
Made with naturally farmed Taiwanese ingredients—real food that is kind to both people and the land. All ingredients are grown without pesticides, chemical fertilizers, or herbicides, using natural farming methods or certified organic and eco-friendly cultivation practices.
Every producer is guided by a commitment to ecological restoration and a deep respect for the land.
Ingredients｜Makau (mountain pepper, *Litsea cubeba*) from the Taroko Datong Indigenous Community, friendly-farmed or organically grown Taiwanese rice, sun-dried sea salt from Chiayi, filtered drinking water, koji culture
Net Weight｜200g
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 a normal part of fermentation and is safe to consume.
Makau Live Shio Koji – The Secret Weapon for Better-Tasting Food!
Makau offers a beautifully layered flavor profile with notes reminiscent of lemon, lemongrass, and ginger. It pairs exceptionally well with seafood, poultry, and other white meats, while also enhancing stir-fried vegetables and cold salads.Our Makau (mountain pepper) is sourced from the Taroko Datong Indigenous Community. It carries a vibrant citrus aroma alongside complex notes of ginger and lemongrass, creating a distinctive and versatile seasoning.
Its rich aromatic complexity makes it an ideal companion for seafood, white meats, lightly cooked vegetables, and refreshing salads.
Rich in Natural Enzymes and Amino Acids
Live shio koji enhances umami while replacing salt and MSG, helping to harmonize and connect the flavors of different ingredients.
During fermentation, a variety of enzymes are naturally produced that efficiently break down starches, proteins, and fats. When used in cooking, it enhances the natural flavor of food, adds depth and complexity, and creates a more refined, layered taste experience. It is a naturally nutritious seasoning that elevates every dish.
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 rounded, and more complex flavors.
Its saltiness is smooth, mellow, and elegant. The easiest way to use it is as a direct substitute for salt. Since the saltiness of live shio koji is comparable to soy sauce, a good starting point is to use it in the same quantity you would normally use soy sauce.
Because it is naturally rich in enzymes, shio koji has traditionally been used in Japan as a marinade. It helps break down muscle fibers, making meat noticeably more tender and flavorful.
Simply apply a thin coating to 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 significantly more tender and juicy.
You can also add shio koji to beaten eggs before cooking. This not only enhances flavor complexity but also creates a softer, fluffier texture.
Live shio koji can soften and round out harsh flavors, such as bitterness or 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, creating a smoother and more satisfying mouthfeel.
Even when the flavors in a dish seem disconnected or unbalanced, a spoonful of shio koji can help bridge the different ingredients, bringing harmony and cohesion to the overall flavor profile and making the dish more delicious.
