i have only discovered this product today, i will do more research. it is a japanese food additive called shio koji. it is supposed to give great taste to meat and vegetables with about half the sodium. this could really be helpful in our sodium control.
As already mentioned, shio-koji is koji that has been fermented in salt. One of the benefits of replacing salt with shio-koji is that it cuts the sodium content of a meal by up to 50% . The enzymes of the koji break down the proteins in meat and fish, so the flavor is better and needs less salt.
Shio-koji is used to make everything ranging from sauces,vegetables, and meat to drinks and desserts! Its range is incredible!
- See more at: http://sakuraave.com/1220/japanese-food-trend-what-is-koji/#sthash.8rxHbWJP.dpuf
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