Shio-Koji is a traditional Japanese seasoning that is fermented by mixing water with koji and salt.

It has more umami and sweetness than ordinary salt, and is a seasoning that complements simple dishes. Koji made from a blend of organic white rice and brown rice from Jatiluwih. Sun-dried natural salt from kusamba in Bali. A fermented umami salt produced by the blessings of nature in Bali.

Ingredients : Rice Koji, Brown Rice Koji, Garlic and Natural salt.

Garlic salt made by slowly fermenting garlic steamed at low temperature with koji. Harmony of garlic flavor and sweetness of koji.