LEARN | EAT | DRINK About Shio Koji Used in Japan for centuries as a marinade or seasoning ingredient The enzymes contained in shio koji break down proteins to pull out umami flavors Tenderizes meat and fish The enzymes decompose starches to draw out the sweetness from ingredients Typical mold for fermentation is koji kin, also known as Aspergillus Oryza Rice is inoculated with the mold Koji grows on the rice stalk Koji Kin is used to make: Sake Soy Sauce Miso Aw