You're getting a taste of traditional Japanese fermentation in shio koji, a fermented rice culture that predates soy sauce and miso. Rich in umami and probiotics, it's a nutrient-dense condiment that's been used for centuries to enhance flavor and aid digestion. Like a fermented superfood, it's a game-changer for your gut and taste buds.
Did you know
Rice koji mixed with salt — a magical Japanese marinade that tenderizes any protein.