swap_horiz Shio koji Alternatives

1

Miso

Fermenting soybeans with salt and koji produces miso, a Japanese seasoning paste with a deeply savory taste. Koji common...

Japanese Probiotic Umami Soy

9.15 Excellent

2

Sake

Sake is a Japanese rice wine fermented using Aspergillus oryzae mold in a process called multiple parallel fermentation,...

Traditional Japanese Rice Wine Beverage

9.10 Excellent

3

Katsuobushi

Made from skipjack tuna, Katsuwonus pelamis, katsuobushi concentrates fish into hard blocks that can be shaved into thin...

Japanese Umami Fish Dashi

9.10 Excellent

4

Nuoc mam

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is...

Fermented Fish Vietnamese Umami Condiment

9.00 Excellent

5

Injera

Injera is a sourdough-risen flatbread central to Ethiopian and Eritrean cuisine. It is traditionally made from teff flou...

Ethiopian Sourdough Grain Flatbread

8.80 Great

6

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.50 Great

7

Hatcho miso

Hatcho miso is a dense, dark soybean paste that originates from Okazaki in Japan's Aichi Prefecture. It is a traditional...

Japanese Dark Savory Aged

8.45 Great

8

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.45 Great

9

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and Willia...

British Umami Condiment Fish

8.45 Great

10

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.43 Great

11

Colatura di alici

Colatura di alici is a traditional Italian fish sauce produced in Cetara, a fishing village on the Amalfi Coast of Campa...

Italian Umami Amalfi Fish

8.35 Great

12

Mirin

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as sho...

Japanese Sweet Cooking Condiment

8.31 Great

13

Bottarga

Bottarga is a Mediterranean delicacy consisting of fish roe that has been salt-cured and dried. The two main varieties a...

Italian Mediterranean Umami Fish

8.30 Great

14

Aka miso

Aka miso, or red miso, is a Japanese fermented soybean paste distinguished by its darker color and stronger flavor compa...

Japanese Savory Aged Red

8.25 Great

15

Douchi

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in Chin...

Chinese Umami Condiment Soy

8.10 Great

16

Umeboshi

Umeboshi are Japanese salt-pickled ume fruits (Prunus mume) that have been a staple of Japanese cuisine since at least t...

Traditional Japanese Vegetable Pickled Plum

8.10 Great

17

Nukaduke

Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as...

Japanese Umami Vegetable Lacto Fermented

8.05 Great

18

Misozuke

Misozuke is a traditional Japanese preservation technique in which foods such as vegetables, tofu, fish, or meat are pic...

Japanese Fermented Umami Vegetable

7.85 Good

19

Amazake

Amazake is a sweet, low- or non-alcoholic Japanese beverage made from fermented rice using Aspergillus oryzae, historica...

Japanese Beverage Sweet Koji

7.85 Good

20

Kasu

Kasu, or sake kasu, consists of the solid lees remaining after sake has been pressed from the fermenting mash during Jap...

Japanese Grain Marinade Sake Lees

7.50 Good