Live Koji Paste, the Original All-Purpose Japanese Seasoning

Shio koji (塩糀) is a Japanese cultured rice seasoning made from rice koji, salt, and water — a living culture whose active enzymes tenderise protein and amplify umami on contact. Marukome Nama Shio Koji (生塩糀) is the traditional paste form: a thick, porridge-like texture with visible rice grains, produced using carefully crafted rice koji from Uonuma Brewery (魚沼醸造) and 100% Japanese-grown rice. "Nama" (生) means raw — this is an unpasteurised, live product with active enzymes intact. It's described on the packaging as a 万能調味料 (universal seasoning) for grilling, simmering, dressing, and stir-frying — and that's not an overstatement. Rub it into meat, stir it into a braise, or use it as a marinade base. One paste, dozens of applications.

Why Chefs Choose This

Live enzymes (nama): Unpasteurised — the proteolytic enzymes are fully active, giving maximum tenderising power and umami development when applied to proteins.
100% Japanese rice: Made with domestically grown rice and koji from Uonuma Brewery, a specialist culture house. No imported rice, no shortcuts.
Paste format advantage: The thick, grainy texture clings to proteins better than liquid — ideal for dry rubs, thick marinades, and direct-contact applications where you want maximum enzyme exposure.
Marukome pedigree: Japan's largest miso manufacturer, with over 170 years of expertise in koji-based products. Consistent quality at scale.

How to Use

Protein marinade: Spread a thin layer over chicken, pork, fish, or tofu (roughly 10% by weight) and leave for 30 minutes to overnight. The enzymes break down protein fibres for visibly more tender results.
Grilling (yakimono): The rice sugars in the paste promote caramelisation and browning — coat meat before grilling for a deeper, more complex char.
Simmered dishes (nimono): Stir into stews, braises, or simmered vegetables to add a rounded, savoury depth without soy sauce.
Dressings (aemono): Blend with oil and vinegar for a textured, umami-rich dressing — the rice grains add a subtle body that liquid seasonings can't match.

What is the difference between shio koji paste and liquid shio koji?

Both are cultured from the same base — rice koji, salt, and water — but the format changes how you use them. Shio koji paste retains the whole cultured rice grains, giving it a thick, porridge-like texture that clings to surfaces. This makes it better for direct-contact applications: dry rubs, thick marinades, and anything where you want the enzymes pressed directly against the protein for maximum effect. The rice grains also caramelise during cooking, adding colour and complexity. Liquid shio koji is the pressed extract — easier to measure, dissolves cleanly into sauces and dressings, and won't scorch as readily at high heat. Neither is better overall; they're different tools. Paste for contact, liquid for integration.

Product Details

Type	生塩糀 — Nama Shio Koji (Raw Cultured Rice Seasoning Paste)
Brand	マルコメ Marukome
Koji Source	魚沼醸造 Uonuma Brewery rice koji
Rice	国産米100% (100% Japanese-grown rice)
Style	生 Nama (Raw / Unpasteurised / Live enzymes)
Weight	200g
Format	Squeeze pouch
Storage	Refrigerate after opening. Live product — store chilled for best enzymatic activity.

What is shio koji?

Shio koji (塩糀) is a traditional Japanese seasoning made from rice koji (rice inoculated with Aspergillus oryzae mould) combined with salt and water. The koji culture produces active enzymes — primarily proteases and amylases — that break down proteins and starches on contact. This is why shio koji tenderises meat and fish while simultaneously building umami flavour. It has been used in Japanese kitchens for centuries and gained global attention in the 2010s as chefs discovered it could replace multiple seasoning and tenderising steps with a single application.

What does nama (raw) mean on shio koji?

Nama (生) means raw or unpasteurised. A nama shio koji has not been heat-treated, so the enzymes produced by the koji culture are still fully active. This matters because it's the enzymes that do the tenderising work — they break down protein fibres on contact. Pasteurised versions of shio koji are more shelf-stable but have reduced enzymatic activity. For professional kitchens using shio koji primarily as a tenderiser, the nama version delivers noticeably better results.

Can shio koji replace salt in recipes?

Partially. Shio koji contains salt (roughly 10-13% by weight, depending on the product), so it will season food. But it also adds umami, a subtle sweetness from the rice, and enzymatic tenderising that plain salt cannot provide. When substituting, use roughly three times the amount of shio koji as you would salt (by weight), and reduce any other umami sources in the recipe. The result will taste rounder and more complex than salt alone. It won't replicate the clean, neutral seasoning of plain salt in every application — but for proteins, soups, and marinades, it's an upgrade.

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