ORYZAE UMAMI Salt Koji – Premium Japanese Gluten-Free White Koji Paste (6.35oz) for Miso, Marinades, Sauces

Discover UMAMI Salt Koji

ORYZAE UMAMI Salt Koji is a gluten-free, fermented seasoning crafted in a traditional miso brewery in Nikko, Tochigi, Japan. Made from koji and salt, it delivers a concentrated umami note that adds depth to many dishes and can help proteins stay tender when used as a marinade.

The craft behind this Shio Koji blends heritage with a modern touch. A fourth-generation brewer, Mr. Jinbo, honors time-honored fermentation methods and uses the pristine underground water of Nikko to create a distinctive flavor profile that pairs well with miso bases, soups, and sauces.

Key benefits

• Gluten-free, fermented seasoning that enhances savory depth
• Traditionally brewed in a historic miso facility for a unique character
• Enzyme-rich marinade that helps tenderize proteins during cooking

Ways to use UMAMI Salt Koji

• Marinade for Meat & Fish: Coat the protein evenly, marinate for a few hours or overnight, then cook as usual for juicy, flavorful results.
• Seasoning for Vegetables: Toss vegetables with a small amount before roasting, grilling, or stir-frying to bring out natural sweetness and savory depth.
• Salad Dressing: Mix with olive oil, vinegar, and herbs to create a savory, tangy dressing that elevates fresh greens.
• Soup Base: Add a spoonful to soups, stews, or broths to deepen the flavor and introduce a mild salty umami kick.
• Rice & Grains: Stir into cooked rice, quinoa, or mixed grains for a subtle savory boost and fuller body.

Storage: Store in a cool, dry place. Refrigerate after opening and use promptly to maintain freshness.