Life Koji Australia | Small Koji, Big Life Change 
Shio Koji is a traditional Japanese seasoning made from rice koji, salt, and water.
It’s a living ingredient full of enzymes that tenderize, enhance umami, and create a deep, mellow taste.
Marinate meat, fish, or tofu before cooking for rich umami.
Add a spoonful to dressings, sauces, or soups for depth.
Use as a substitute for salt in everyday dishes — it’s gentle yet flavorful.
- Naturally ferments to bring out umami and sweetness.
- Makes ingredients soft and juicy without artificial additives.
- Helps reduce salt intake while enhancing flavor.
Use Shio Koji as a natural seasoning to marinate, tenderize, and enhance umami.
It replaces regular salt with depth and sweetness.
Recommended ratio:
For every 100g of meat or fish, use 10–15g of Shio Koji (about 2–3 teaspoons).
Ingredient Shio Koji Marinating Time Note
| 100g meat/fish | 10–15g (2–3 tsp) | 4–6 hours | Best for quick flavor |
| 200g | 20–25g (1–1.5 tbsp) | 8–12 hours | Ideal for chicken or pork |
| 500g | 50–60g (3–4 tbsp) | overnight | Great for batch prep |
| 1kg | 100–120g (about 1/10 weight) | overnight to 24h | Perfect for BBQ or meal prep |
Rice koji (rice, koji spores) sea salt, water
Salt concentration: 20%
Fresh Shiokoji alwas Keep refrigerated .
Use within 2 months for the best flavor and enzyme activity.
Wipe off excess Shio Koji before cooking to avoid burning.
For stir-frying or sautéing, use half the amount (5–8%) just before cooking.
Works well for tofu, vegetables, and seafood too!
You can also freeze marinated food — the umami deepens even more after thawing.
- Can I use Shio Koji for vegan or gluten-free dishes?
- Yes! Life Koji’s Shio Koji is vegan, gluten-free, and all natural.
- Does it taste salty?
- It’s milder than salt, with a gentle umami sweetness.
- Can I cook with it?
- Yes — but avoid high heat for a long time to keep the enzymes alive.
- Is Shio Koji safe for babies or during pregnancy?
- Yes, in small amounts. It’s made only from rice koji, salt, and water — no additives.
However, because it contains salt (20%), use it sparingly for babies or during pregnancy, just as you would with any salty seasoning.
- What does “koji” mean?
- Koji is steamed rice fermented with a special culture called Aspergillus oryzae.
It’s Japan’s traditional starter for miso, soy sauce, and sake — the heart of Japanese fermentation.
- Is Shio Koji the same as miso or soy sauce?
- They’re all made using koji, but Shio Koji is milder and fresher.
It’s a liquid seasoning used like salt or marinade, while miso and soy sauce are aged longer for deeper flavors.
- How long does it last?
- It keeps well for 2 months in the fridge after opening.
You can also freeze it — it won’t lose flavor or enzyme power.
- Can I use it for vegetables or tofu?
- Absolutely! Toss steamed veggies or tofu with a small spoon of Shio Koji for a quick umami boost.
- Can I use it instead of salt?
- Yes. Replace 1 teaspoon of salt with about 1 tablespoon of Shio Koji — it gives more flavor with less sodium.
- Does it contain alcohol?
- No. Shio Koji is non-alcoholic and made through natural fermentation only.
- Is it okay for people with allergies?
- Life Koji’s Shio Koji is gluten-free, nut-free, dairy-free, and vegan, making it suitable for most dietary needs.
A: Life Koji’s version is made in the traditional way — fermented slowly with rice koji, sea salt, and water only.
It keeps the active enzymes alive, giving a natural sweetness and umami.
Many commercial “liquid” Shio Koji products in Japan are heat-treated or filtered, which makes them convenient and shelf-stable but less active enzymatically.
Life Koji keeps the fermentation “alive,” so it continues to mature gently in your fridge — like real koji should. 🌾✨
| Feature | Life Koji Shio Koji | Commercial Liquid Shio Koji |
| Fermentation | Naturally fermented in small batches with live enzymes | Often heat-treated or filtered for long shelf life |
| Enzyme Activity | 🟢 Alive — enzymes remain active and continue to mature | 🔴 Inactive — enzymes mostly destroyed by heat |
| Texture | Thick, slightly grainy — natural rice koji texture | Smooth, watery — filtered and pasteurized |
| Taste | Deep umami and mild sweetness that develops over time | Lighter flavor, stable but less depth |
| Ingredients | Rice koji, sea salt, water only (no additives) | May include alcohol, sugar, or stabilizers |
| Storage | Refrigerated — keeps evolving | Shelf-stable at room temperature |
| Purpose | For natural cooking, marinating, and everyday health | For convenience and mass distribution |
| Made by | 💛 Crafted in Melbourne with love | Industrial-scale production |
🌾 The Charm of “Concentrated” Shio Koji
Did you know that Life Koji’s concentrated version is actually “alive”?
The enzymes continue to work even after packaging — they naturally break down proteins in meat and fish, creating more umami (amino acids) over time.
It’s a living seasoning — a gentle, ongoing fermentation process that can’t be replicated by factory-made “liquid” Shio Koji. This is the true pleasure of craft fermentation — handmade, small-batch, and full of life. 💛
💡 Different Directions
| (Commercial) | Life Koji (Craft Fermentation) | |
|---|---|---|
| Fermentation Style | Convenient, stable, mass- produced | Alive, concentrated, handmade with care |
| Enzyme Activity | Mostly inactive (heat-treated) | Active — continues to mature naturally |
| Flavor | Light and consistent | Deep umami and gentle sweetness |
| Philosophy | Industrial efficiency | Crafted in Melbourne with love 🌾 |
thank you !