Earn $1 in Pop Credits for each review
Koji is one of the oldest wild fungi in existence, used in traditional Japanese fermentation to make soy sauce, miso, and sake. Shared Cultures combines their koji with sea salt from San Francisco Salt Co. for a deeply umami flavor that will effortlessly up your cooking game. Use in place of regular salt to season meats and they'll taste that much more meaty and umami-rich, or dry-cure fish for 1-3 days to give it a firmer, meatier texture.
Ingredients: Sea salt infused with shio koji (water, organic kokuho rose rice, sea salt, koji culture)