Shio-koji has the characteristic of "bringing out the umami of the ingredients" through the action of the enzymes contained in the koji.
By turning it into a liquid, it can be used for everything from marinating meat and fish to seasoning stews and stir-fries.
It can be used widely as a seasoning.
The enzymes in the koji work actively, bringing out the umami flavor of the ingredients and making them softer.
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