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 : Brown Rice Koji, white Rice Koji, and Natural salt.

Orthodox basic Japanese Koji. A highly nutritious salt that brings out the sweetness of koji, which is a mixture of white rice and brown rice. It can be used in the same way as ordinary salt.