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, then blends in wild foraged porcini mushrooms from Northern California and Burlap & Barrel purple stripe garlic for a complex, savory accent. Use in place of regular salt to season steaks or pork chops to get all the flavor of a rich pan sauce without the extra work, or try it as a secret weapon to make risottos and pastas even more flavorful.
Ingredients: Koji Salt (Sea salt, water, organic kokuho rose rice, koji culture), Purple stripe garlic, wild foraged porcini mushrooms
Imparts a great umami flavor with the salt when pre-salting meat. Make Samin Nosrat proud and salt that meat says before to cook it 🧂